Riddet Institute, Massey University, Palmerston North 4442, New Zealand; School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand.
INRAE, QuaPA, F-63122 Saint-Genès-Champanelle, France.
Food Chem. 2021 May 1;343:128500. doi: 10.1016/j.foodchem.2020.128500. Epub 2020 Oct 28.
We studied the effect of shockwave processing and subsequent sous vide cooking on meat proteins (molecular size and thermal stability) and muscle structures (molecular, micro- and ultrastructure). Beef briskets were subjected to shockwave (11 kJ/pulse) and were sous vide-cooked at 60 °C for 12 h. Shockwave processing alone decreased the enthalpy and thermal denaturation temperature of the connective tissue proteins (second peak in the DSC thermogram, p < 0.05) compared to the control raw samples, while the protein gel electrophoresis profile remained unaffected. It led to disorganisation of the sarcomere structure and also modified the protein secondary structure. More severe muscle fibre coagulation and denaturation were observed in the shockwave-treated cooked meat compared to the cooked control. The results show that shockwave processing, with and without sous vide cooking, promotes structural changes in meat, and thus may have the potential to improve the organoleptic quality of the tough meat cuts.
我们研究了冲击波处理和随后的低温慢煮对肉蛋白（分子大小和热稳定性）和肌肉结构（分子、微观和超微结构）的影响。牛胸肉接受了冲击波（11kJ/脉冲）处理，并在 60°C 下低温慢煮 12 小时。与对照生样相比，单独的冲击波处理降低了结缔组织蛋白的焓和热变性温度（DSC 热图谱中的第二个峰，p<0.05），而蛋白质凝胶电泳图谱保持不变。它导致肌节结构的紊乱，并改变了蛋白质的二级结构。与对照熟肉相比，经冲击波处理的熟肉中观察到更严重的肌纤维凝结和变性。结果表明，冲击波处理（无论是否进行低温慢煮）都促进了肉的结构变化，因此可能有潜力改善韧性肉的感官质量。
