Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon
In this study, marinated beef tendon was subjected to sous-vide cooking under different combinations of temperature and time. Traditional high-temperature stewing was used as a control. The cooked meat was digested in vitro and the digest was added to an in vitro absorption model based on Caco-2 cel...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-021.pdf |
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| author | LI Tianyi, SUN Jian |
| author_facet | LI Tianyi, SUN Jian |
| author_sort | LI Tianyi, SUN Jian |
| collection | DOAJ |
| description | In this study, marinated beef tendon was subjected to sous-vide cooking under different combinations of temperature and time. Traditional high-temperature stewing was used as a control. The cooked meat was digested in vitro and the digest was added to an in vitro absorption model based on Caco-2 cells to simulate the absorption process. The effects of different temperature-time combinations on the protein absorption of sous-vide cooked beef tendon were determined by measuring the protein absorption products. The results showed that sous-vide processing increased the absorption of free amino acids and peptides especially those with small molecular mass of 300-500 Da. Sous-vide cooking at 60 ℃ favored the absorption of myosin and actin, while sous-vide cooking at 80 ℃ favored the absorption of collagen. Compared with the other treatment groups, sous-vide cooking at 60 ℃ for 8 h resulted in the occurrence of significantly more essential amino acids and antioxidant amino acids as well as more small-molecular-mass peptides and specific bioactive peptides in the absorbed products, showing higher nutritional levels. |
| format | Article |
| id | doaj-art-2bf4b67a4c4141269f5aafdea8825e44 |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-2bf4b67a4c4141269f5aafdea8825e442025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-01452418719410.7506/spkx1002-6630-20240602-005Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef TendonLI Tianyi, SUN Jian0(National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)In this study, marinated beef tendon was subjected to sous-vide cooking under different combinations of temperature and time. Traditional high-temperature stewing was used as a control. The cooked meat was digested in vitro and the digest was added to an in vitro absorption model based on Caco-2 cells to simulate the absorption process. The effects of different temperature-time combinations on the protein absorption of sous-vide cooked beef tendon were determined by measuring the protein absorption products. The results showed that sous-vide processing increased the absorption of free amino acids and peptides especially those with small molecular mass of 300-500 Da. Sous-vide cooking at 60 ℃ favored the absorption of myosin and actin, while sous-vide cooking at 80 ℃ favored the absorption of collagen. Compared with the other treatment groups, sous-vide cooking at 60 ℃ for 8 h resulted in the occurrence of significantly more essential amino acids and antioxidant amino acids as well as more small-molecular-mass peptides and specific bioactive peptides in the absorbed products, showing higher nutritional levels.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-021.pdfsous-vide; simulated absorption; free amino acid; peptidomics |
| spellingShingle | LI Tianyi, SUN Jian Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon Shipin Kexue sous-vide; simulated absorption; free amino acid; peptidomics |
| title | Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon |
| title_full | Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon |
| title_fullStr | Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon |
| title_full_unstemmed | Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon |
| title_short | Effects of Different Temperature-Time Combinations on Protein Absorption Characteristics of Sous-Vide Cooked Beef Tendon |
| title_sort | effects of different temperature time combinations on protein absorption characteristics of sous vide cooked beef tendon |
| topic | sous-vide; simulated absorption; free amino acid; peptidomics |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-021.pdf |
| work_keys_str_mv | AT litianyisunjian effectsofdifferenttemperaturetimecombinationsonproteinabsorptioncharacteristicsofsousvidecookedbeeftendon |