Effects of macro-nutrient, micro-nutrient composition and cooking conditions on in vitro digestibility of meat and aquatic dietary proteins

Jiaqiang Luo, Cheryl Taylor, Thomas Nebl, Ken Ng, Louise E. Bennett

Research output: Contribution to journalArticleResearchpeer-review

16 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)292-301
Number of pages10
JournalFood Chemistry
Volume254
DOIs
Publication statusPublished - 15 Jul 2018

Keywords

  • Baking
  • Cross-linking
  • Di-sulfide
  • Ground
  • Heme iron
  • In vitro digestion
  • Meat
  • Metal
  • Micro-wave
  • Minced
  • Oven
  • Oxidation
  • Protein
  • Seafood

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