The effect of combination of fig latex and sodium phytate on the quality and shelf life of cooked beef leg muscles during refrigerated storage was tested. The greatest textural improvement was obtained with the combination of 20 g/kg fig latex and 200 mg/kg sodium phytate, decreasing shear force to 19.15 N compared to 42.05 N for 20 g/kg fig latex treatment. Lipid oxidation (TBARS) was reduced by 33.3% compared to untreated controls (0.24 ± 0.02 vs. 0.36 ± 0.02 μmol/g). These are caused by the proteolysis mediated by ficin and the metal-chelating antioxidant action of phytate. This natural approach effectively improves tenderness and reduces oxidative spoilage under the tested conditions, and maintains sensory acceptability over the 10-day refrigerated storage period without the use of synthetic additives; however, further microbiological evaluation and industrial-scale validation are required to confirm shelf-life extension.
Synergistic tenderization and oxidative stabilization of cooked beef by combined fig latex and sodium phytate.
TL;DR
The effect of combination of fig latex and sodium phytate on the quality and shelf life of cooked beef leg muscles during refrigerated storage was tested. The greatest textural improvement was obtained with the combination of 20 g/kg fig latex and 200 mg/kg sodium phytate, decreasing shear force to 19.15 N compared to 42.05 N for 20 g/kg fig latex treatment. Lipid oxidation (TBARS) was reduced by 33.3% compared to untreated controls (0.24 ± 0.02 vs. 0.36 ± 0.02 μmol/g). These are caused by the p
Credibility Assessment
Preliminary — 43/100
Study Design
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5/20
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7/20
Peer Review
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10/20
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6/20
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15/20
Overall
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43/100
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