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Unlocking the outcomes of Syzygium cumini concentrate marination on the physicochemical and sensorial properties, oxidative and microbial stability of beef

Year: 2026

Type: article

Abstract: This study investigated the effects of Syzygium cumini concentrate marination on the physicochemical, sensory, oxidative, and microbial stability of beef, comparing BMS 1 -BMS 3 (marination for 1–3 h) with the unmarinated control (B 0 ). Chromatic values slightly decreased with increase in marination time. Marination improved textural properties significantly ( p < 0.05 ) by reducing hardness (58.8–34.1), gumminess (21.6–17.1), chewiness (15.4–14) and cooking loss (31.4–21.4) of beef samples from B 0 -BMS 3 . By the end of storage period (day-9), pH values reduced 5.7–5.5 among the treated samples for BMS 1 -BMS 3 . Simultaneously, oxidative stability improved, with reduction in TBARS (1.9–1.4 mg MDA/kg) in BMS 1 -BMS 3 than control (2.6 mg MDA/kg). Marinated samples showed lower total plate counts, E. coli and S. aureus (4.4, 1.5 and 2.1) against control (5.4, 2.3 and 3.3) Log 10 CFU/g. SEM and FTIR reported that marination improved beef surface morphology and compositional characteristics. Additionally, BMS 2 showed highest sensory acceptance, whereas BMS 3 depicted strongest preservation effects. PCA and correlation analysis revealed associations among the physicochemical, sensory, oxidative, and microbiological parameters, consistent with improved quality preservation in marinated beef during refrigerated storage.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.104673