Application of ultrasound combined water holding agents assisted marination beef steaks: effects on quality, moisture...

Marination is a time-consuming step in beef steak production that requires further investigation and optimization through the application of appropriate technologies. The use of ultrasound and water holding agents plays a crucial role in enhancing marination efficiency and improving the texture and quality of the meat.

This study aimed at evaluating the impact of ultrasound-assisted marination (28 kHz, 300 W, 1.5 h) combined with water holding agents (sodium bicarbonate (USBC), sodium carbonate (USCC), and sodium citrate (UCTC)) on the marination quality of thawed beef steaks. The results showed that USBC and USCC significantly improved marinade absorption, water-holding capacity, tenderness, and texture of the steaks, whereas UCTC did not yield similar improvements. All treatments enhanced the moisture distribution in the beef steaks with the changing of muscle fibers, with USCC producing the most favorable outcome. Ultrasound application did not negatively affect the secondary structure of proteins, whereas electronic nose analysis indicated a reduction in flavor intensity of beef steak.

Therefore, USBC and USCC can be used to reduce the time processing of beef steak marination aiming at accelerating the production process and improving the quality of prepared beef steak. © 2025 Society of Chemical Industry.