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Peer-reviewedCC BY 4.0Food Chemistry: X

Unlocking the outcomes of

  • Muhammad Asad Ali Khan1
  • Raheel Suleman2
  • Muhammad Muzamil3
  • Noor-Ul-Huda4
  • Tariq Ismail1
  • Muhammad Aftab Zahoor1
  • Huan Liu5
  • Moneera O. Aljobair6
  • Isam A. Mohamed Ahmed7
7 affiliations
  1. 1Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan
  2. 2Department of Food Science and Technology, Faculty of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan; Corresponding author.
  3. 3Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  4. 4National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad 38000, Pakistan
  5. 5School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai, China
  6. 6Department of Sports Health, College of Sports Sciences and Physical Activity, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
  7. 7Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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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.

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Cite

BibTeXRIS
BibTeX
@article{khan2026unlocking,
  title = {{Unlocking the outcomes of}},
  author = {Muhammad Asad Ali Khan and Raheel Suleman and Muhammad Muzamil and Noor-Ul-Huda and Tariq Ismail and Muhammad Aftab Zahoor and Huan Liu and Moneera O. Aljobair and Isam A. Mohamed Ahmed},
  journal = {Food Chemistry: X},
  year = {2026},
  month = oct,
  doi = {10.1016/j.fochx.2026.104673},
  url = {https://doi.org/10.1016/j.fochx.2026.104673},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Unlocking the outcomes of
AU  - Muhammad Asad Ali Khan
AU  - Raheel Suleman
AU  - Muhammad Muzamil
AU  - Noor-Ul-Huda
AU  - Tariq Ismail
AU  - Muhammad Aftab Zahoor
AU  - Huan Liu
AU  - Moneera O. Aljobair
AU  - Isam A. Mohamed Ahmed
PY  - 2026
DA  - 2026/10/23
JO  - Food Chemistry: X
DO  - 10.1016/j.fochx.2026.104673
UR  - https://doi.org/10.1016/j.fochx.2026.104673
AB  - 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.
SN  - 2590-1575
ER  -