Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility

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dc.citation.volume434
dc.contributor.authorGawat M
dc.contributor.authorBoland M
dc.contributor.authorChen J
dc.contributor.authorSingh J
dc.contributor.authorKaur L
dc.coverage.spatialEngland
dc.date.accessioned2024-08-04T21:27:38Z
dc.date.available2024-08-04T21:27:38Z
dc.date.issued2024-02-15
dc.description.abstractThis study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
dc.description.confidentialfalse
dc.edition.editionFebruary 2024
dc.format.pagination137442-
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/37713757
dc.identifier.citationGawat M, Boland M, Chen J, Singh J, Kaur L. (2024). Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility.. Food Chem. 434. (pp. 137442-).
dc.identifier.doi10.1016/j.foodchem.2023.137442
dc.identifier.eissn1873-7072
dc.identifier.elements-typejournal-article
dc.identifier.issn0308-8146
dc.identifier.number137442
dc.identifier.piiS0308-8146(23)02060-5
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71179
dc.languageeng
dc.publisherElsevier Ltd
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0308814623020605
dc.relation.isPartOfFood Chem
dc.rights(c) 2023 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectFTIR spectroscopy
dc.subjectMeat digestion
dc.subjectMeat ultrastructure
dc.subjectMicrowave processing
dc.subjectProtein aggregation
dc.subjectProtein surface hydrophobicity
dc.titleEffects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
dc.typeJournal article
pubs.elements-id480510
pubs.organisational-groupOther
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