Abstract
This study was designed to characterize in vitro-digested products of proteins from four commercial meat products, including dry-cured ham, cooked ham, emulsion-type sausage, and dry-cured sausage. The samples were homogenized and incubated with pepsin and trypsin. The digestibility and particle sizes of digested products were measured. Nano-LC–MS/MS was applied to characterize peptides. The results showed the highest digestibility and the lowest particle size in dry-cured ham (P < 0.05), while the opposite was for cooked ham (P < 0.05). Nano-LC–MS/MS analysis revealed that dry-cured ham samples had the greatest number of 750–3,500 Da Mw peptides in pepsin-digested products. In the digested products of cooked ham and emulsion-type sausage, a lot of peptides were matched with soy protein that was added in the formulations. In addition, protein oxidation was also observed in different meat products. Our findings give an insight into nutritional values of different meat products.
Highlights
Meat processing has been shown to affect its quality, especially of protein digestibility and nutritional values [1]
Cooking temperature and time had a significant influence on protein oxidation and aggregation [7, 8], and moderate degree of cooking is essential for efficient digestion in the gastrointestinal tract [9]
We compared the in vitro digestibility of cooked pork, emulsion-type sausage, dry-cured pork, and stewed pork that were prepared by the same meat source and found significant differences in digestibility, digested products, and other attributes [11]
Summary
Meat processing has been shown to affect its quality, especially of protein digestibility and nutritional values [1]. Dry-cured sausage is characteristic of mixing of muscle and fat particles and fermentation for a certain time [6]. These procedures may cause significant differences in protein bioavailability in gastrointestinal tract. Protein aggregation systems of cooked ham and emulsion sausage are quite different in that the former is characterized mainly by disulfide bridges, and the latter is characteristic of covalent inter-protein links [10]. We compared the in vitro digestibility of cooked pork, emulsion-type sausage, dry-cured pork, and stewed pork that were prepared by the same meat source and found significant differences in digestibility, digested products, and other attributes [11]. The present study was designed to compare in vitro digestibility and digested products of proteins from four commercial meat products by nano-LC-LTQ-Orbitrap XL MS/MS system
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