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Cao X, Zhao F, Lin Z, Sun X, Zeng X, Liu H, Li Y, Yuan Z, Su Y, Wang C, Zhou G. In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways. Food Res Int 2024; 183:114204. [PMID: 38760136 DOI: 10.1016/j.foodres.2024.114204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 03/05/2024] [Accepted: 03/08/2024] [Indexed: 05/19/2024]
Abstract
This study aimed to investigate the impact of three cooking ways (sous vide (SV), frying (FR) and roasting (RO)) on pork protein digestion characteristics under conditions simulating healthy adult (control, C) and elderly individuals with achlorhydria (EA). Changes in degree of hydrolysis (DH), SDS-PAGE profiles, zeta potential, particle size and secondary structure during digestion were evaluated. Our results revealed the EA condition markedly affected the protein digestion process of pork with different cooking ways. The DH values of SV (25.62%), FR (21.38%) and RO (19.40%) under the EA condition were significantly lower than those of under the control condition (38.32%, 33.00% and 30.86%, respectively). Moreover, differences were also observed among three cooking ways under the EA condition. For a given cooking way, the differences between control and EA conditions gradually diminished from the gastric to the intestinal phase. Under a certain digestion condition, SV maintained the highest degree of digestion throughout the process, particularly under the EA condition. Therefore, we conclude that pork cooked by sous vide is more recommendable for the elderly considering protein digestibility.
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Affiliation(s)
- Xiangyue Cao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Fan Zhao
- School of Chinese Medicine, School of integrated Chinese and Western Medicine, Nanjing University of Chinese Medicine, Nanjing 210023, China
| | - Ziyi Lin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xiaomei Sun
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xianming Zeng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Haoxi Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yutong Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zihang Yuan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Yuan Su
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Chong Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
| | - Guanghong Zhou
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
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Yu P, Zhang Z, Tang X, Yu D, Jiang Q, Gao P, Yang F. Effects of acidification and sterilization on the quality of channel catfish (
Ietalurus punetaus
) fillets. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Zhiyun Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Xiaohang Tang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology, Jiangnan University, Jiangsu Province Wuxi 214122 China
- Collaborative Innovation Center of Food Safety and Quality Control, Jiangsu Province Wuxi 214122 China
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