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| Effect of Type and Concentration of Soy Sauce on the Tenderization of Bovine Biceps Brachii Muscle |
| HUANG Yanling, REN Haotian* |
| Heilongjiang Institute of Green Food Science, Northeast Agricultural University, Harbin 150028, China |
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Abstract This experiment aims to study the effect of type and concentration of soy sauce on the tenderization of bovine Biceps brachii muscle. Nine marinades were prepared by blending one of three types of soy sauce (15 g/100 mL) with salt solution (3 g/100 mL) at different ratios. Salt solution was used as a control. Muscle samples were cut into cubes 2.5 cm × 2.5 cm × 2.5 cm and marinated for 72 h at 4 ℃. The effect of type and concentration of soy sauce on pH value, shear force, collagen content, sarcomere length and myofibril fragmentation index (MFI) were analyzed. The results showed that marination with soy sauce reduced the pH value (P < 0.05), but had no effect on the water-holding capacity or total collagen content (P > 0.05). The marinade with higher soy sauce content resulted in lower pH value, higher soluble collagen content, higher MFI, shorter sarcomere length and consequently improved meat tenderness. Better tenderness, higher sensory scores for juiciness and better overall consumer acceptance were obtained in a higher proportion of soy sauce in the marinades. Among three types of soy sauce, low-pH soy sauce was better at tenderizing bovine Biceps brachii.
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2019, Vol. 33 
