Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins. (15th July 2018)

• Record Type: Journal Article
• Authors: Luo, Jiaqiang; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise E.
• Is Part Of: Food chemistry. Volume 254(2018)
• Page Start: 292
• Page End: 301
• Publication Date: 2018-07-15
• Subjects: OPA O-phthaldialdehyde -- MALDI-TOF-MS Matrix-assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry -- AA amino acid; In vitro digestion -- Protein -- Meat -- Seafood -- Minced -- Ground -- Di-sulfide -- Heme iron -- Micro-wave -- Oven -- Baking -- Cross-linking -- Oxidation -- Metal; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.01.164
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: In vitro digestibility of eight minced and cooked dietary meats was studied. Digestibility efficiency reflected effects of protein-protein cross-linking. Lower protein digestibility was associated with oxidation by transition metals. Cooking-related protein cross-linking is likely accelerated by mincing. Abstract: Animal and aquatic meats represent important sources of dietary protein and micro-nutrients. Although red and processed meats carry some risks for human health, sensory and nutritional advantages drive meat consumption. Therefore, it is important to understand how meat processing and cooking influence healthiness. The research aim was to investigate relationships of meat composition (proximates, amino acids and minerals) and cooking conditions (raw, 90 s microwave, 200 °C oven for 10 or 30 min) on protein digestibility, for a selection of four animal (beef, chicken, pork, kangaroo) and four aquatic meats (salmon, trout, prawn, oyster). Lean meats were minced before cooking followed by in vitro gastro-intestinal digestion and analysed for progress of hydrolysis, and size ranges of peptides using MALDI-TOF-MS. Correlation matrix analysis between compositional and functional parameters indicated that digestibility was significantly linked with protein and metal concentrations, likely reflecting moisture-dependent solubility and inter-mixing of sarcoplasmic metallo-proteins and insoluble myofibrillar proteins.