Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Molecules. 2020 Oct 14;25(20):4692. doi: 10.3390/molecules25204692.
The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of . The biological activity profile of the peptides was assessed in terms of their antioxidant activity and inhibiting activity against angiotensin-converting enzyme (ACE). Changes in the biological activity of peptides under the influence of hydrolysis by gastrointestinal enzymes, i.e., pepsin and pancreatin, were also considered. There was no significant effect of addition and sonication of beef batches on the protein content (except for lot S6, after sonication at 500 W as acoustic power and with the addition of dandelion). It was observed that the interaction of maceration in sour milk with simultaneous ultrasound treatment as the initial production step of sous vide beef steak generates the formation of peptides with antioxidant properties. Moreover, peptide formation can be further enhanced by adding dandelion (based on the results of antiradical and chelating activity tests). In addition, the progression of hydrolysis under the influence of gastrointestinal enzymes promotes the release of peptides with antioxidant and anti-ACE activity.
本研究评估了预处理牛肉作为低温慢煮牛排制备原料的效果。预处理包括将一批肉浸泡在酸牛奶中，并同时使用超声波（250 或 500 W）以及添加 。根据其抗氧化活性和抑制血管紧张素转换酶（ACE）的活性来评估肽的生物活性谱。还考虑了在胃肠道酶（胃蛋白酶和胰蛋白酶）水解的影响下肽的生物活性的变化。除了功率为 500 W 并添加蒲公英的 S6 批次超声处理后的牛肉批次的蛋白质含量（S6 批次）之外，添加 并对牛肉批次进行超声处理对蛋白质含量没有显著影响。结果表明，酸牛奶浸泡与同时超声处理的相互作用作为低温慢煮牛排的初始生产步骤，可生成具有抗氧化特性的肽。此外，通过添加蒲公英（基于自由基清除和螯合活性测试的结果）可以进一步增强肽的形成。此外，在胃肠道酶的影响下水解的进展促进了具有抗氧化和抗 ACE 活性的肽的释放。
