Cooking-Induced Oxidation and Structural Changes in Chicken Protein: Their Impact on In Vitro Gastrointestinal Digestion and Intestinal Flora Fermentation Characteristics
Guanhua Lv,
Hengpeng Wang,
Xiaoou Wei,
Minmin Lu,
Wenhao Yang,
Halah Aalim,
Esra Capanoglu,
Xiaobo Zou,
Maurizio Battino,
Di Zhang
Affiliations
Guanhua Lv
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Hengpeng Wang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Xiaoou Wei
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Minmin Lu
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Wenhao Yang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Halah Aalim
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Esra Capanoglu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Istanbul, Türkiye
Xiaobo Zou
International Joint Research Laboratory of Intelligent Agriculture and Agri-Products Processing, Jiangsu University, Zhenjiang 212013, China
Maurizio Battino
International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
Di Zhang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Meat digestion and intestinal flora fermentation characteristics are closely related to human dietary health. The present study investigated the effect of different cooking treatments, including boiling, roasting, microwaving, stir-frying, and deep-frying, on the oxidation of chicken protein as well as its structural and digestion characteristics. The results revealed that deep-fried and roasted chicken exhibited a relatively higher degree of protein oxidation, while that of boiled chicken was the lowest (p p Fusobacterium was the highest (33.33%), while the total production of six short-chain fatty acids was the lowest (50.76 mM). Although stir-fried and deep-fried chicken exhibited lower digestibility, their adverse impact on intestinal flora was not greater than that of roasted chicken. Therefore, roasting is the least recommended method for the daily cooking of chicken. The present work provides practical advice for choosing cooking methods for chicken in daily life, which is useful for human dietary health.
