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Article

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

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Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
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School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
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Department of Food Science, University of Otago, P.O. Box 56, 9054 Dunedin, New Zealand
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INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France
*
Author to whom correspondence should be addressed.
Academic Editors: Sun Jin Hur and Michelle J. Y. Yoo
Foods 2021, 10(3), 512; https://doi.org/10.3390/foods10030512
Received: 31 December 2020 / Revised: 23 February 2021 / Accepted: 24 February 2021 / Published: 1 March 2021
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. View Full-Text
Keywords: pulsed electric field; sous vide cooking; meat structure; in vitro protein digestion pulsed electric field; sous vide cooking; meat structure; in vitro protein digestion
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MDPI and ACS Style

Chian, F.M.; Kaur, L.; Oey, I.; Astruc, T.; Hodgkinson, S.; Boland, M. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket. Foods 2021, 10, 512. https://doi.org/10.3390/foods10030512

AMA Style

Chian FM, Kaur L, Oey I, Astruc T, Hodgkinson S, Boland M. Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket. Foods. 2021; 10(3):512. https://doi.org/10.3390/foods10030512

Chicago/Turabian Style

Chian, Feng M., Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, and Mike Boland. 2021. "Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket" Foods 10, no. 3: 512. https://doi.org/10.3390/foods10030512

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