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Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties
Author(s) -
Arcanjo Narciza MO,
Ventanas Sonia,
GonzálezMohíno Alberto,
Madruga Marta S,
Estévez Mario
Publication year - 2019
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9278
Subject(s) - roasting , wine , marination , food science , chemistry , hexanal , lipid oxidation , antioxidant , biochemistry
BACKGROUND The objective of this study was to evaluate the impact of red wine‐based marination on the oxidative stability and overall quality of roasted beef strip steaks. Four treatments were considered, according to the type of wine (300 mL dealcoholized wine/kilogram meat): ‘Cabernet Sauvignon’, ‘Tempranillo’, ‘Isabel’ (ISA), and a control. The formation of potentially harmful protein oxidation products during roasting, including protein carbonyls and dityrosines, was inhibited by bioactive components of the wine. RESULTS ISA marinades were particularly resistant to protein oxidation, which could be due the particular composition of this wine in phenolic compounds. Wine‐based marination was also effective in controlling the formation of lipid‐derived volatile compounds, such as hexanal, octane‐2,5‐dione, and heptan‐2‐one, which led to a reduced perception of rancidity by panelists. Additionally, wines contributed to spicing roasted beef with wine‐derived flavors from esters, alcohols, and lactones. CONCLUSIONS Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry