Jeong Se-Ho, Kim Eui-Chan, Lee Dong-Un
Department of Food Science & Technology, Chung-Ang University, Anseong 17546, Korea.
Foods. 2020 Nov 16;9(11):1674. doi: 10.3390/foods9111674.
The effects of a consecutive process of pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle were investigated. Fresh meats were PEF-treated with different electric field strengths of 1.0, 1.5, and 2.0 kV/cm, and then the control and PEF-pretreated beef samples were sous-vide cooked at 60 °C for up to 24 h. The PEF pretreatment resulted in tenderization of the fresh meat proportional to the increase in the electric field strength. A significant decrease in cutting force (by 35%) was observed after PEF treatment at 2.0 kV/cm. The hardness and chewiness of the meat were also significantly reduced by PEF treatment. After sous-vide cooking, the PEF-pretreated samples exhibited a significantly reduced cutting force, redness value (), and myoglobin content (mg/g) ( < 0.05). However, there were no significant differences in cooking loss and drip loss ( > 0.05). When the sous-vide-cooked meats were reheated in an oven (230 °C, 5 min), the reduced cutting force induced by the PEF pretreatment was retained.
研究了脉冲电场（PEF）处理、低温长时间烹饪和再加热的连续过程对牛肉半腱肌特性的影响。将新鲜肉类用1.0、1.5和2.0 kV/cm的不同电场强度进行PEF处理，然后将对照和经PEF预处理的牛肉样品在60℃下低温长时间烹饪长达24小时。PEF预处理使新鲜肉嫩化，且与电场强度的增加成正比。在2.0 kV/cm的PEF处理后，观察到剪切力显著降低（降低了35%）。PEF处理还显著降低了肉的硬度和咀嚼性。低温长时间烹饪后，经PEF预处理的样品的剪切力、红度值（）和肌红蛋白含量（mg/g）显著降低（<0.05）。然而，蒸煮损失和滴水损失没有显著差异（>0.05）。当将低温长时间烹饪的肉在烤箱中（230℃，5分钟）再加热时，PEF预处理引起的降低的剪切力得以保留。
