227
increases cooking efficiency by keeping the added water in the muscle (Pietrasik
and Shand 2004, 2005). Tumbling is a process applied with rollers called drums
(tumblers), which gives kinetic energy to the meat with free fall and impact, affects
various features of meat such as juiciness, brittleness, and colour. In the tumbling
system, there is an impact force caused by the fall of the meat pieces coming to the
top of the rotating drum with the effect of gravity. The machine used is tumbler, like
concrete mixers and there are metal sills inside the drum. The drum can be adjusted
from the adjacent handle and operated at the desired angle (Oztan 2003). In the
tumbling process, kinetic energy is given to the muscle tissues and with this energy;
muscle cells break down, muscle structure changes, brittleness increases, cell membrane permeability increases, muscle proteins swell and strengthen (Dolata et al.
2004). The main purpose of the physical strains applied is the solubility and extraction of some salt-soluble proteins such as actin, myosin, and tropomyosin. The more
important advantage of the tumbling process for the producers is that the cooking
efficiency increases and the final product shrinks. Pietrasik and Shand (2004), in
their study on cooked beef roast, revealed that tumbling affects hydration properties
and thermal stability, resulting in low cooking loss and high water-retention capacity. In another study, samples of squid, octopus and cuttlefish have been tumbled in
three different times. It has been found a decrease in the water holding capacity of
the samples and an increase in cooking losses. Total protein and total free amino
acid contents have increased in squid and octopus and had no effect in cuttlefish.
While the tumbling process improved the texture of squid and octopus, it was not
seen in the cuttlefish. It has been reported that the tumbling process is generally
suitable for squid and octopus and especially 6 h of application is more effective
(Gokoglu et al. 2017a).
It is known that the acid marination process improves the texture of the meat.
Organic acids are widely used in marinating of meats. Common marinating ingredients are vinegar, lemon, grapefruit, and orange juices. Various sauces and wines are
also used for marination. The two most used acids in softening are citric and lactic
acid. It is reported that softening is related to muscle pH (Ke et al. 2009). When the
pH decreases and the muscle pH reach the isoelectric point, the plus and minus
loads will be equalized. When pH is more acidic, balance will be disturbed as a shot
at positive loads.
References
Aaraas R, Hernar IJ, Vorre A, Bergslien H, Lunestad BT, Skeie S, Slinde E, Mortensen S (2006)
Sensory, histological, and bacteriological changes in Flat oysters, Ostrea edulis L., during different storage conditions. J Food Sci 69:205–210
Abad M, Ruiz C, Martinez D, Mosquera G, Sanchez JL (1995) Seasonal variations of lipid
classes and fatty acids in flat oyster, Ostrea edulis, from San Cibran. Comp Biochem Physiol
110(2):109–118
References
increases cooking efficiency by keeping the added water in the muscle (Pietrasik
and Shand 2004, 2005). Tumbling is a process applied with rollers called drums
(tumblers), which gives kinetic energy to the meat with free fall and impact, affects
various features of meat such as juiciness, brittleness, and colour. In the tumbling
system, there is an impact force caused by the fall of the meat pieces coming to the
top of the rotating drum with the effect of gravity. The machine used is tumbler, like
concrete mixers and there are metal sills inside the drum. The drum can be adjusted
from the adjacent handle and operated at the desired angle (Oztan 2003). In the
tumbling process, kinetic energy is given to the muscle tissues and with this energy;
muscle cells break down, muscle structure changes, brittleness increases, cell membrane permeability increases, muscle proteins swell and strengthen (Dolata et al.
2004). The main purpose of the physical strains applied is the solubility and extraction of some salt-soluble proteins such as actin, myosin, and tropomyosin. The more
important advantage of the tumbling process for the producers is that the cooking
efficiency increases and the final product shrinks. Pietrasik and Shand (2004), in
their study on cooked beef roast, revealed that tumbling affects hydration properties
and thermal stability, resulting in low cooking loss and high water-retention capacity. In another study, samples of squid, octopus and cuttlefish have been tumbled in
three different times. It has been found a decrease in the water holding capacity of
the samples and an increase in cooking losses. Total protein and total free amino
acid contents have increased in squid and octopus and had no effect in cuttlefish.
While the tumbling process improved the texture of squid and octopus, it was not
seen in the cuttlefish. It has been reported that the tumbling process is generally
suitable for squid and octopus and especially 6 h of application is more effective
(Gokoglu et al. 2017a).
It is known that the acid marination process improves the texture of the meat.
Organic acids are widely used in marinating of meats. Common marinating ingredients are vinegar, lemon, grapefruit, and orange juices. Various sauces and wines are
also used for marination. The two most used acids in softening are citric and lactic
acid. It is reported that softening is related to muscle pH (Ke et al. 2009). When the
pH decreases and the muscle pH reach the isoelectric point, the plus and minus
loads will be equalized. When pH is more acidic, balance will be disturbed as a shot
at positive loads.
References
Aaraas R, Hernar IJ, Vorre A, Bergslien H, Lunestad BT, Skeie S, Slinde E, Mortensen S (2006)
Sensory, histological, and bacteriological changes in Flat oysters, Ostrea edulis L., during different storage conditions. J Food Sci 69:205–210
Abad M, Ruiz C, Martinez D, Mosquera G, Sanchez JL (1995) Seasonal variations of lipid
classes and fatty acids in flat oyster, Ostrea edulis, from San Cibran. Comp Biochem Physiol
110(2):109–118
References