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

• Published in: Food materials research 2023, Vol.3 (1), p.1-7
• Main Authors: Wang, Yulu, Wang, Yiting, Cai, Xuanyi, Huang, Zixin, Li, Chunbao, Ding, Mengzhen
• Format: Article
• Language: English
• Subjects: digestibility; fat; in vitro digestion; meat products; protein; secondary structure
• ISSN: 2771-4683; 2771-4683
• DOI: 10.48130/FMR-2023-0027

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.