Table 3.
Effect of marinating on texture parameters of roast products.
| Parameter | Marinating Time (h) |
Non-Marinated | Marinated | SEM | |
|---|---|---|---|---|---|
| Group C | Group MB | Group W | |||
| Warner–Bratzler | |||||
| Shear force (N) | 24 | 32.05 a ± 2.95 | 28.10 b ± 3.00 | 29.50 b ± 3.50 | 0.38 |
| 48 | 33.25 a ± 2.70 | 30.70 b ± 2.60 | 30.65 b ± 1.98 | 0.40 | |
| Hardness (N) | 24 | 25.82 a ± 2.26 | 17.27 b ± 3.00 | 19.57 b ± 2.08 | 0.30 |
| 48 | 26.11 a ± 2.02 | 18.38 b ± 2.00 | 18.21 b ± 1.88 | 0.48 | |
| Cohesiveness | 24 | 0.35 ± 0.05 | 0.30 ± 0.04 | 0.28 ± 0.08 | 0.02 |
| 48 | 0.40 ± 0.04 | 0.28 ± 0.05 | 0.32 ± 0.05 | 0.03 | |
| Springiness (mm) | 24 | 2.06 ± 0.41 | 2.03 ± 0.61 | 1.89 ± 0.52 | 0.06 |
| 48 | 2.29 ± 3.00 | 2.00 ± 0.40 | 1.69 ± 0.50 | 0.05 | |
| Gumminess (N) | 24 | 8.98 ± 0.98 | 5.18 ± 0.76 | 5.42 ± 0.76 | 0.03 |
| 48 | 9.12 ± 0.92 | 5.98 ± 0.76 | 4.62 ± 0.90 | 0.04 | |
| Chewiness (mJ) | 24 | 17.75 a ± 1.72 | 11.01 b ± 1.21 | 10.35 b ± 1.50 | 0.21 |
| 48 | 19.56 a ± 2.30 | 9.20 b ± 1.80 | 11.80 b ± 1.80 | 0.28 | |
Explanations: C—control group-non-marinated; group MB—marinated in buttermilk; group W—marinated in acid whey; a, b, c—values in rows with different letters differ significantly p < 0.05; x, y—values in columns with different letters differ highly significantly p < 0.05.