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Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets

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Abstract

The goal of this research was to optimise sous vide processing parameters for beef briskets, previously treated with pulsed electric fields (PEF), to enhance meat tenderness while maintaining other quality attributes such as water holding capacity, colour, and collagen solubility. PEF-treated briskets (electric field strength 1.5 kV/cm; specific energy of 90–100 kJ/kg) were subjected to various sous vide temperature and time combinations for the process optimisation using response surface methodology. Sous vide temperature was found to significantly reduce the shear force of PEF-treated meat while time significantly reduced its hardness. In addition, beef briskets processed by PEF prior to sous vide processing showed less variation owing to a reduction in the effect of biological variation on the parameters tested. According to the response optimiser prediction, sous vide processing at 60 °C for 24 h resulted in optimal quality and tenderness. Scanning electron microscopy (SEM) revealed that PEF-treated meat showed evidence of pore formation in connective tissue and polarised-sensitive optical coherence topography (PS-OCT) revealed that the collagen matrix of PEF-treated meat had a reduced birefringence capacity compared to non-PEF-treated meat, which indicated a breakdown of the collagen.

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Acknowledgements

The authors acknowledge the University of Otago for awarding PhD scholarship to Amali Alahakoon. This research was carried out as part of the Food Industry Enabling Technologies programme funded by the New Zealand Ministry of Business, Innovation and Employment (contract MAUX1402). Authors would like to acknowledge Dr. Adrian Delgado, Department of Physics, University of Otago, for his enormous support for polarised-sensitive optical coherence tomography.

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Authors and Affiliations

  1. Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand

    A. U. Alahakoon, I. Oey, P. Bremer & P. Silcock

  2. Riddet Institute, Palmerston North, New Zealand

    I. Oey

Authors
  1. A. U. Alahakoon
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  2. I. Oey
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  3. P. Bremer
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  4. P. Silcock
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Correspondence to P. Bremer.

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Alahakoon, A.U., Oey, I., Bremer, P. et al. Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets. Food Bioprocess Technol 11, 2055–2066 (2018). https://doi.org/10.1007/s11947-018-2155-9

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  • DOI: https://doi.org/10.1007/s11947-018-2155-9

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