THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE

Abstract

Fresh semimembranosus pork was marinated with garlic or onion juice to determine their effect on lipid oxidation and meat quality during cold storage. Five marinade treatments, which include control (C) and two levels (3 and 6%) of garlic juice (GJ) or onion juice (OJ), were prepared and stored for 7 days at 4C. pH, color, thiobarbituric acid reactive substances (TBARS) values, peroxide value (POV) and sensory evaluations of meat were determined at 1, 3 and 7 days of storage. The pH value of GJ and OJ were higher than control during 7 days of storage at 4C, and control had the lowest pH value. The marinated samples had significantly lower Hunter lightness and yellowness values than control (P < 0.05). The TBARS values of all pork samples increased during cold storage and this increase is greater if it is not any garlic and onion treatment (control). The pork marinated with 6% GJ showed the lowest TBARS value (P < 0.05), and pork marinated with 6% garlic or onion juice had significantly lower TBARS values than those with 3%. Also, 6% OJ sample reached lesser increase of TBARS than any treatment in 7 days of storage. All treatment samples increased POV values in 7 days storage (P < 0.05). The panelists also recorded higher sensory scores to the samples with marinated garlic and onion juice (P < 0.05). Sensory evaluations indicated that all marinated pork sample with garlic and onion juice had significantly higher tenderness and flavor attributes than control (P < 0.05). PRACTICAL APPLICATIONS Our results show that garlic and onion juice is recommended to improve sensory evaluation and antioxidant effect in marinated pork. Therefore, it is suggested that garlic and onion juice could be used to extend the shelf life of meat products, providing the consumer with meat containing natural additives, which might be seen as more healthful.