Pulsed electric field improved protein digestion of beef during in-vitro gastrointestinal simulation

Abstract

Effect of pulsed electric field (PEF) on in-vitro simulated gastrointestinal protein digestion of cold-boned beef Semimembranosus was elucidated. PEF treated [T1, 5.0 kV (90 Hz); T2, 10 kV (20 Hz)] samples along with control were subjected to in-vitro simulated gastrointestinal protein digestion. Samples collected at 0, 30 and 60 min of gastric digestion and 120 and 180 min of intestinal digestion were analysed for protein digestibility (%), soluble protein (%), protein profile (SDS-PAGE), free amino acid analysis and mineral profile. Significantly higher (P < 0.05) protein digestibility (%) and soluble protein (%) values were observed for PEF treated samples. No negative impact (P > 0.05) of PEF was observed on the release of various minerals from the muscle during the digestion. By modifying the protein profile of the meat digests, PEF processing had a positive influence on in-vitro digestion kinetics that led to a faster and greater digestion of proteins during simulated gastrointestinal digestion.