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Journal of Food Quality
Volume 2017, Article ID 5631532, 10 pages
Research Article

Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways

1Department of Meat and Fish Technology, Technological Faculty, University of Food Technologies, 26 Maritza Blvd., 4002 Plovdiv, Bulgaria
2Department of Meat and Dairy Foods Production Engineering, Faculty of Engineering and Technology, Shakarim State University of Semey, 20a Glinka Str., Semey 071400, Kazakhstan

Correspondence should be addressed to Dessislava Borislavova Vlahova-Vangelova; gb.vba@avolegnav_avalsised

Received 25 July 2016; Revised 1 November 2016; Accepted 21 November 2016; Published 16 January 2017

Academic Editor: Egidio De Benedetto

Copyright © 2017 Dessislava Borislavova Vlahova-Vangelova et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


The objective of this study was to explore the effect of 24 and 48 h alkaline (2% pentasodium tripolyphosphate), acid (2% sodium lactate), and water-oil marinating (water : sun flavor oil = 1 : 1 and 2% salt) as well as brine soaking (2% salt) on microstructure, changes in protein, and lipid fractions and technological properties of sheep (m. Longissimus dorsi). Strong myofibrillar fragmentation after 48 h alkaline marinating was observed. Significant swelling and increasing of spaces between myofibrils were found after 24 h brine soaking. Marinating in water-oil emulsions did not show a significant impact on the muscle microstructure. Alkaline and acid marinating as well as salt soaking promote the myofibrillar protein solubility and increased the free amino nitrogen content. After 24 h acid and 48 h alkaline marinating SDS-PAGE electrophoresis showed increasing of 25–30 kDa protein bands. The results obtained for the lipid and protein oxidation confirm prooxidant action of the sodium lactate (2%) and antioxidant effect of polyphosphates (2%) in marinated sheep.