Effects of processing methods on the properties and digestibility of protein and fat in meat products

Yulu Wang; Yiting Wang; Xuanyi Cai; Zixin Huang; Chunbao Li; Mengzhen Ding

doi:10.48130/FMR-2023-0027

Food Materials Research (Feb 2023)

Effects of processing methods on the properties and digestibility of protein and fat in meat products

Yulu Wang,
Yiting Wang,
Xuanyi Cai,
Zixin Huang,
Chunbao Li,
Mengzhen Ding

Affiliations

Yulu Wang: National Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095, P.R. China
Yiting Wang: National Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095, P.R. China
Xuanyi Cai: National Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095, P.R. China
Zixin Huang: National Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095, P.R. China
Chunbao Li: National Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095, P.R. China
Mengzhen Ding: National Key Laboratory of Meat Quality Control and Cultured Meat Development, MOST; Key Laboratory of Meat Processing, MOA; Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University; Nanjing 210095, P.R. China

DOI: https://doi.org/10.48130/FMR-2023-0027
Journal volume & issue: Vol. 3, no. 1
pp. 1 – 7

Abstract

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Protein and fat in foods of animal origin are important macronutrients for maintaining human growth and function. When measuring the nutritional properties of animal-derived diets, it is important to consider the effect of processing methods on their digestibility and nutritional properties. The purpose of this study is to investigate the effects of different processing methods on the properties and bioavailability of pork protein and fat. The molecular structure, oxidation degree and digestion characteristics of pork protein and fat in four processing methods (boiling, emulsifying, salting and fermentation) were studied. The results showed that the endogenous fluorescence and secondary structure of proteins were affected by the processing method. Fermentation and salting had greater influence on the properties of proteins. Salting caused a significant increase in the oxidation of pork fat. The potential and secondary structure characteristics of different meat products also showed differences during digestion, which ultimately affected their digestive characteristics. Salting and fermentation decreased the digestibility of pork protein, but increased the digestibility of fat. This finding may provide new insights into the structural states and digestive properties of proteins and fats in different meat products.

Published in Food Materials Research

ISSN: 2771-4683 (Online)
Publisher: Maximum Academic Press
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: https://www.maxapress.com/fmr

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