Work

Influence of cooking methods on physicochemical characteristics and in vitro protein digestibility of restructured pork steak hydrolyzed by bromelain and reformed by κ-carrageenan

Year: 2025

Type: article

Abstract: This study systematically investigated the effects of cooking methods (sous vide, baking, and frying), enzymatic treatment with bromelain, and hydrocolloid stabilization using κ-carrageenan on the physicochemical properties and in vitro protein digestibility (IVPD) of restructured pork steaks. Sous vide cooking retained 36% more moisture (27% Water holding capacity; WHC) and had 84% lower cooking loss (4%) than fried samples, resulting in a more tender texture (hardness reduced by 30% compared to baked samples) and the highest IVPD (9% higher than baked and 10% higher than fried samples). Baked samples exhibited the highest WHC (42%), while fried samples showed the highest cooking loss (25%). Microstructure analysis revealed that sous vide samples maintained a more uniform and intact protein matrix, while fried samples exhibited greater structural disruption and porosity. Bromelain hydrolyzed muscle proteins into smaller peptides, improving tenderness and digestibility, while κ-carrageenan formed a stabilizing protein-polysaccharide network, counteracting bromelain's over-hydrolysis and preserving textural integrity. Additionally, κ-carrageenan significantly enhanced WHC and contributed to a uniform appearance across all cooking methods. This indicates that bromelain and κ-carrageenan work synergistically to enhance moisture retention, texture, and digestibility. Results demonstrate the potential of sous vide, combined with enzymatic and hydrocolloid treatments, to produce innovative, high-quality restructured meat products that align with modern consumer preferences for convenience, nutrition, and functionality. This research offers a promising framework for optimizing restructured meat production to meet evolving industry and consumer demands.

Source: Applied Food Research

DOI: 10.1016/j.afres.2025.101019

Authors: Putthapong Phumsombat, Nachomkamon Saengsuk, Natta Laohakunjit, Orrapun Selamassakul, Chanikan Sonklin, Phawinee Srinuan

Institutions: King Mongkut's Institute of Technology Ladkrabang, King Mongkut's University of Technology Thonburi, King Mongkut's University of Technology North Bangkok

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050