Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Yin, Yue; Pereira, Jailson; Zhou, Lei; Lorenzo, José M.; Tian, Xiaona; Zhang, Wangang

doi:10.3390/foods9101441

Cited by 23 publications

(13 citation statements)

References 33 publications

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“…Previous studies indicated that beef cooked at 80°C or 90 °C was harder than that cooked at 60 °C or 50 °C [ 43 ]. Yin et al [ 16 ] demonstrated that the proteolysis of collagen and myofibrillar protein induced by cathepsin L and cathepsinB, as well as limited longitudinal shrinkage, together contribute to improvement of beef tenderness upon SV.…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, many studies have reported the application of sous vide cooking in the processing of a variety of meat products, including marinated chicken breast [ 6 ], chicken sausage [ 7 ], lamb loins [ 8 ], Argentine beef [ 9 ], pork loin [ 10 ], and pork face [ 11 ]. Moreover, it was found that, compared with traditional high-temperature processing, sous vide cooking could retain more minerals in meat, improve sensory quality, increase yield and water content [ 12 ], reduce lipid oxidation [ 13 , 14 , 15 ], promote the release of cathepsin L and cathepsin B in lysosomes, and reduce the breaking force of meat [ 16 ]. Christensen et al [ 17 ] reported that the tenderization achieved through sous vide cooking is mainly attributed to the reduced denaturation of proteins at typically lower temperatures used, weakening of connective tissue through collagen solubilization, and retention of water, thereby improving the tenderness of meat.…”

Section: Introductionmentioning

confidence: 99%

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The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Hong

Yan

et al. 2021

Foods

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Herein, the effects of boiling (BO), steaming (ST), and sous vide (SV) on the hydration characteristics, structural properties, and volatile profile of squid (Symplectoteuthis oualaniensis) mantle muscle (SMM) were investigated. Three cooking methods resulted in a dramatic decrease in proton mobility and freedom of protons, the relaxation time T2 decreased after cooking, and the water binding in the SMM was closer, but the SV treatment could retain more water in the SMM. SV resulted in a lower cooking loss (10.8%) than ST (49.0%) and BO (36.7%). Samples treated with SV had a better color and texture, the secondary structure β-fold of the squid protein was damaged by cooking to a certain extent, and the damage degree was BO > ST > SV. Compared with BO and ST, SV treatment caused more damage to the myosin heavy chain, paramyosin, and actin in SMM, improved the tenderness of SMM, and resulted in more regular internal reticular structures and less formation of fibrous structures. Cooking methods can significantly affect the volatile components of SMM, resulting in increasing volatile components or generating new volatile components in SMM including 2-methylbutanal, ethyl 2-methylpropanoate, acetic acid, and propyl methyl ketone in ST and BO samples and 2-methylbutanal, hexanal, and 2,3-pentanedione in SV samples. Therefore, SV resulted in the best quality squids and has substantial industrial application potential.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Hong

Yan

et al. 2021

Foods

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“…Following the procedure of Yin et al . (2020) with minor modifications, the concentration of MPs solution was adjusted to 2 mg/ml, all solution were mixed with loading buffer and boiled in water bath for 10 min. Then, 5 μl of MPs after centrifugated for 30 s were loaded into criterion precast gels.…”

Section: Methodsmentioning

confidence: 99%

Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing

Wang

Wang²,

et al. 2022

Int J of Food Sci Tech

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The present study investigated the effects of dry-ageing time on physicochemical quality and protein properties of porcine longissimus lumborum within 48 h of postmortem ageing. Results showed that appropriately prolonged dry-ageing time (24 and 36 h) had a positive effect on the tenderness, water-holding capacity, thermal stability and gel properties of meat, as evident from the decrease of shear force, dripping loss, cooking loss, T 2 relaxation time, enthalpy value and the increase in storage and loss modulus. Nevertheless, the excessive extension of ageing (48 h) increased the degree of protein oxidation and degradation by maintaining the lowest total sulfhydryl but the highest carbonyl content, and producing more small molecular weight protein chains (35.4, 20 and 19.6 KDa). Chemometric analysis further clarified the appropriate ageing time of desirable meat. In conclusion, dry ageing 24 and 36 h were suggested as the reasonable postmortem ageing time for porcine longissimus lumborum in China.

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“…[ 2 ]. By the action of endogenous proteolytic enzymes, proteins are broken down into peptides and free amino acids (FAAs) [ 3 ]. The peptides produced in decomposition are often biologically active and beneficial for human health [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

et al. 2023

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This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked group with the name of JHBP-0. The results revealed that the antioxidant efficacy in the four cooked groups changed dramatically compared to JHBP-0. After cooking, the DPPH radical scavenging activity, hydroxyl radical scavenging activity and superoxide anion radical scavenging activity decreased, except for the Fe2+ chelation and ABTS+ scavenging capacity which increased significantly. However, the cooked groups still showed a strong antioxidant capacity. In particular, the superoxide anion radical scavenging ability and the Fe2+ chelation action were significantly stronger compared to glutathione (GSH) and butylated hydroxytoluene (BHT) (p < 0.05). JHBP-1.5 also displayed stronger antioxidant capacity than the other three cooked groups, and its secondary structure and mass distribution changed significantly after cooking, specifically with an increased proportion of helix and <1 kDa peptides. Moreover, the constitution of free amino acids (FAAs) and the types of peptides released in the broth increased significantly with a longer cooking time. In total, 1306 (JHBP-0), 1352 (JHBP-1), 1431 (JHBP-1.5), 1500 (JHBP-2), and 1556 (JHBP-2.5) peptide sequences were detected using LC-MC/MC. The proportion of <1 kDa peptides also gradually increased as the cooking time extended, which is consistent with the molecular weight distribution measurements.

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Insight into the Effects of Sous Vide on Cathepsin B and L Activities, Protein Degradation and the Ultrastructure of Beef

Cited by 23 publications

References 33 publications

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

The Hydration Characteristics, Structural Properties and Volatile Profile of Squid (Symplectoteuthis oualaniensis) Mantle Muscle: Impacts of Steaming, Boiling, and Sous Vide Cooking

Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing

Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

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