Congrats to Elizabeth, who is now working in the food industry, for publishing research from their M.Sc. Thesis!
West, E.A.L., Xu, A.X., Bohrer, B.M., Corradini, M.G., Joye, I.J., Wright, A.J., Rogers, M.A., Beef Longissimus Muscle Degree of Doneness Alters Lipid Bioaccessibility in the TIM-1. Journal of Agriculture and Food Chemistry. 69, 8394-8402.
Changes in the physical states, induced with different sous vide cooking temperatures, significantly (P < 0.05) altered lipid bioaccessibility measured in the TNO-simulated gastrointestinal tract model-1 of AAA boneless beef striploin, containing the longissimus lumborum muscle. The denaturation of actin significantly correlates with the total cumulative free fatty acid (FFA) bioaccessibility, whereby the striploin cooked to 60 °C presents the maximum lipid bioaccessibility (15.8 ± 1.0%), rate constant (ka) for FFA hydrolysis (0.087 ± 0.003 min–1), and greatest actin denaturation enthalpy (−0.57 ± 0.06 ΔH). Thus, thermal treatments above 60 °C significantly decrease the kinetics of lipolysis (70 °C = 0.042 ± 0.002 min–1 and 80 °C = 0.047 ± 0.002 min–1) and the resultant total lipid bioaccessibility (70 °C = 8.6 ± 0.7 and 80 °C = 8.3 ± 0.5%). This research highlights the potential to manipulate the physical food structure to alter digestion kinetics, supporting the need to understand supramolecular structures in food and their nutritional outcomes.
