Pulsed electric field: A new way to improve digestibility of cooked beef

Zuhaib F Bhat; James D Morton; Susan L Mason; S Reshan Jayawardena; Alaa El-Din A Bekhit

doi:10.1016/j.meatsci.2019.05.005

Pulsed electric field: A new way to improve digestibility of cooked beef

Meat Sci. 2019 Sep:155:79-84. doi: 10.1016/j.meatsci.2019.05.005. Epub 2019 May 7.

Authors

Zuhaib F Bhat¹, James D Morton², Susan L Mason³, S Reshan Jayawardena⁴, Alaa El-Din A Bekhit⁵

Affiliations

¹ Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Zuhaib.Bhat@lincolnuni.ac.nz.
² Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: James.Morton@lincoln.ac.nz.
³ Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Sue.Mason@lincoln.ac.nz.
⁴ Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand. Electronic address: Reshan.JayawardenaMudiyanselage@lincolnuni.ac.nz.
⁵ Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand. Electronic address: aladin.bekhit@otago.ac.nz.

PMID: 31085418
DOI: 10.1016/j.meatsci.2019.05.005

Abstract

The effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cooked beef Semimembranosus was elucidated. PEF treated (T₁, 10 kV, 20 Hz, 20 μs) samples along with control were cooked (core temperature of 75 °C) and subjected to in-vitro simulated gastrointestinal digestion. Samples were analysed for protein digestibility (%), protein profile (SDS-PAGE), soluble protein (%), free amino acid analysis and mineral profile. PEF treatment led to significantly higher (P < .05) values for protein digestibility (%) and soluble protein (%). No significant (P > .05) effect of PEF was recorded on the release of free amino acids and various minerals during gastrointestinal digestion. PEF treatment modified the protein profile of the meat digests and had a positive impact on in-vitro digestion kinetics causing greater and faster digestion of proteins during in-vitro gastrointestinal simulation.

Keywords: Beef; Digestibility (%); Free amino acid analysis; In-vitro protein digestion; Mineral profile; Protein profile; Pulsed electric field.

MeSH terms

Amino Acids / analysis
Animals
Cattle
Cooking
Digestion
Electricity*
Female
Food Handling / methods*
In Vitro Techniques
Minerals / analysis
Proteolysis*
Red Meat / analysis*

Substances

Amino Acids
Minerals