Structural changes of local thai beef during sous-vide cooking
Supaphon, Pattama | Kerdpiboon, Soraya | Venien, Annie | Loison, Olivier | Astruc, Thierry | Faculty of Agro-Industry ; King Mongkut’s Institute of Technology Ladkrabang (KMITL) | Qualité des Produits Animaux (QuaPA) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | King Mongkut's Institute of Technology Ladkrabang Research Fund, ThailandINRAE, France
Thai beef (Bos indicus) samples were sous-vide-cooked at temperatures of 60 degrees C, 70 degrees C or 80 degrees 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 degrees C and the first 2 hrs at 80 degrees 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 degrees C than for samples cooked at 80 degrees 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.
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