Abstract
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•Sous-vide processing improved the protein digestion of the beef in vitro.•A significant impact was observed on the release of free amino acids and minerals.•No negative impact of the processing was observed on myofibrillar protein profile.•No significant impact was observed on the lipid oxidation.
Effect of sous-vide processing was evaluated on in-vitro simulated protein digestion, myofibrillar protein profile, lipid oxidation and physicochemical properties of cold-boned beef Semitendinosus. Sous-vide processed [T1, 60 °C (4.5 h); T2, 60 °C (10 h)] samples along with control beef (cooked at 80 °C until a core temperature of 75 °C was attained) were subjected to in-vitro simulated gastrointestinal protein digestion. Samples collected at 0, 30 and 60 min of gastric digestion and 120 and 180 min of intestinal digestion were analysed for protein profile (SDS-PAGE), protein digestibility (%), soluble protein (%), free amino acid analysis and mineral profile. A significant (P < 0.05) decrease was observed in shear force (N) and cooking loss (%) of sous-vide processed samples in comparison to control whereas a significant (P < 0.05) increase was observed in colour (L*, a*, b*). A significant (P < 0.05) increase was also observed in protein digestibility (%), soluble protein (%) and release of free amino acids and minerals from sous-vide processed samples during in-vitro digestion. By modifying the protein profile of the meat, sous-vide processing had a positive influence on in-vitro digestion kinetics that led to a greater and faster digestion of proteins during simulated digestion.