Insight into the quality, oxidation and digestion properties of beef stewed with tomatoes

文献类型： 外文期刊

第一作者： You, Min

作者： You, Min;Chen, Jinsong;Chen, Yanyan;Yang, Ping;Zhang, Chunhui;Huang, Feng;Zhang, Chunhui;Huang, Feng;Qi, Chenchen

作者机构：

关键词： Tomatoes; Stewed beef; Quality properties; Antioxidant activity; Digestion

期刊名称：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE （ 影响因子：3.6； 五年影响因子：3.8 ）

ISSN： 1878-450X

年卷期： 2025 年 40 卷

页码：

收录情况： SCI

摘要： This study aimed to evaluate the quality, oxidation, and digestion properties of beef stewed with different proportions of tomatoes. Results revealed that the addition of tomatoes decreased the pH, L*, and Tarner-Bratzler shear force (WBSF) values of beef and increased the a* values in a dose-dependent manner; however, it had no significant effect on the b* values and cooking loss of beef. Furthermore, the content of free amino acids (FAAs) and nucleotides in beef and tomatoes may be balanced dynamically based on the concentration. Some sweet and umami amino acids in tomatoes can enhance the taste of beef. The addition of tomatoes into stewed beef exhibited a significant inhibitory role on lipid and protein oxidation. Furthermore, the protein digestibility of beef stewed with different proportions of tomatoes demonstrated a downward and subsequently upward trend in the gastric and intestinal digestion stages, thereby confirming the decreased particle sizes of beef. The mechanisms behind this trend are likely to be the association of active components with beef proteins and their antioxidant effects. Overall, the addition of tomatoes into stewed beef can improve the quality, antioxidant effects, and digestion properties of beef, which provides a theoretical basis for the development of nutritional meat products based on raw material interaction.

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