Supaphon Pattama, Kerdpiboon Soraya, Vénien Annie, Loison Olivier, Sicard Jason, Rouel Jacques, Astruc Thierry
Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, 1 Chalongkrung Rd., Ladkrabang, Bangkok 10520, Thailand; Faculty of Sciences and Liberal Arts, Rajamangala University of Technology Isan, Suranarai Road, Muang, Nakhon Ratchasima 30000, Thailand.
Faculty of Food Industry, King Mongkut's Institute of Technology Ladkrabang, 1 Chalongkrung Rd., Ladkrabang, Bangkok 10520, Thailand.
Meat Sci. 2021 May;175:108442. doi: 10.1016/j.meatsci.2021.108442. Epub 2021 Jan 21.
Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60°C, 70°C or 80°C for 2 to 36 hrs and prepared for microstructure characterization by light and electron microscopy. Muscle fibers showed a first phase of lateral shrinkage during the first 6 hrs of cooking at 60-70°C and the first 2 hrs at 80°C followed by a second phase of significant alternations of shrinkage and swelling independently of water transfers. Swelling peaked at 12 hrs. Microstructural changes were more variable for samples cooked at 60-70°C than for samples cooked at 80°C that showed a larger cross-sectional myofibrillar mass area (CSA). Hypercontracted fibers were evidenced at all temperature-time combinations and were associated with adjacent wavy fibers and a characteristic structural evolution in the mitochondria. The role of thermal denaturation of proteins and the ultrastructural analogy of hypercontracted fibers with cold-shortened fibers are discussed.
泰国牛肉（印度瘤牛）样本在60°C、70°C或80°C的温度下进行低温长时间烹饪2至36小时，并通过光学显微镜和电子显微镜进行微观结构表征。在60 - 70°C烹饪的前6小时以及80°C烹饪的前2小时，肌纤维呈现出第一阶段的横向收缩，随后是第二阶段，即与水分转移无关的显著收缩和膨胀交替阶段。膨胀在12小时达到峰值。与在80°C烹饪的样本相比，60 - 70°C烹饪的样本微观结构变化更多，80°C烹饪的样本显示出更大的横截面肌原纤维质量面积（CSA）。在所有温度 - 时间组合下都证实存在过度收缩的纤维，并且这些纤维与相邻的波浪状纤维以及线粒体中特征性的结构演变有关。本文讨论了蛋白质热变性的作用以及过度收缩纤维与冷缩短纤维的超微结构相似性。
