Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork

This study aimed to evaluate the effect of Sous-vide (SV) cooking on the quality, flavor and digestion characteristics of braised pork. Traditional (TD) sample had the highest fat content and malondialdehyde (MDA) value, but the lowest protein content and total sulfhydryl (SH) content (P < 0.05). The SH content in SV samples decreased with the heating time, but MDA content increased (P < 0.05). In addition, α-helix content of TD samples was higher but β-sheet content was lower than SV samples. LC-MS/MS indicated that SV samples at 65 °C for 8 h had potential bioactive and antioxidant peptides. GC-MS mainly identified 395 volatile components and SV samples at 70 °C for 8 h and 75 °C for 8 h had similar flavor compounds to TD samples. Thus, Sous-vide cooking produced better quality and digestion characteristics of braised pork. These findings give a new insight into the associations of processing methods with meat quality.