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Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket

Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specif...

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Autores principales: Chian, Feng Ming, Kaur, Lovedeep, Oey, Indrawati, Astruc, Thierry, Hodgkinson, Suzanne, Boland, Mike
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001486/
https://www.ncbi.nlm.nih.gov/pubmed/33804354
http://dx.doi.org/10.3390/foods10030512
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author Chian, Feng Ming
Kaur, Lovedeep
Oey, Indrawati
Astruc, Thierry
Hodgkinson, Suzanne
Boland, Mike
author_facet Chian, Feng Ming
Kaur, Lovedeep
Oey, Indrawati
Astruc, Thierry
Hodgkinson, Suzanne
Boland, Mike
author_sort Chian, Feng Ming
collection PubMed
description Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specific energy of 99 ± 5 kJ/kg) was applied to bovine Deep and Superficial pectoral muscles in combination with sous vide (SV) cooking (60 °C for 24 h). A similar micro- and ultrastructure was detected between the control SV-cooked and PEF-treated SV-cooked pectoral muscles. The combined PEF–SV treatment increased the in vitro protein digestibility of the pectoral muscles by approximately 29%, in terms of ninhydrin-reactive free amino nitrogen released at the end of simulated digestion. An increment in proteolysis of the PEF-treated SV-cooked meat proteins (e.g., myosin heavy chains and C-protein) during simulated digestion was also observed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. More damaged muscle micro- and ultrastructure was detected in PEF-treated SV-cooked muscles at the end of in vitro digestion, showing its enhanced digestive proteolysis compared to the control cooked meat.
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spelling pubmed-80014862021-03-28 Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket Chian, Feng Ming Kaur, Lovedeep Oey, Indrawati Astruc, Thierry Hodgkinson, Suzanne Boland, Mike Foods Article Pulsed electric fields (PEF) in conjunction with sous vide (SV) cooking has been explored for meat tenderisation. The aim of this experiment was to study the effect of PEF–SV treatment on the muscle structure and in vitro protein digestibility of beef brisket. Pulsed electric field treatment (specific energy of 99 ± 5 kJ/kg) was applied to bovine Deep and Superficial pectoral muscles in combination with sous vide (SV) cooking (60 °C for 24 h). A similar micro- and ultrastructure was detected between the control SV-cooked and PEF-treated SV-cooked pectoral muscles. The combined PEF–SV treatment increased the in vitro protein digestibility of the pectoral muscles by approximately 29%, in terms of ninhydrin-reactive free amino nitrogen released at the end of simulated digestion. An increment in proteolysis of the PEF-treated SV-cooked meat proteins (e.g., myosin heavy chains and C-protein) during simulated digestion was also observed using sodium dodecyl sulfate-polyacrylamide gel electrophoresis. More damaged muscle micro- and ultrastructure was detected in PEF-treated SV-cooked muscles at the end of in vitro digestion, showing its enhanced digestive proteolysis compared to the control cooked meat. MDPI 2021-03-01 /pmc/articles/PMC8001486/ /pubmed/33804354 http://dx.doi.org/10.3390/foods10030512 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Chian, Feng Ming
Kaur, Lovedeep
Oey, Indrawati
Astruc, Thierry
Hodgkinson, Suzanne
Boland, Mike
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
title Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
title_full Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
title_fullStr Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
title_full_unstemmed Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
title_short Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
title_sort effects of pulsed electric field processing and sous vide cooking on muscle structure and in vitro protein digestibility of beef brisket
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8001486/
https://www.ncbi.nlm.nih.gov/pubmed/33804354
http://dx.doi.org/10.3390/foods10030512
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