Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage
IntroductionFrozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion product...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1511698/full |
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| author | Rui Wang Yongqing Liu Ying He Caiping Feng Xiufang Xia |
| author_facet | Rui Wang Yongqing Liu Ying He Caiping Feng Xiufang Xia |
| author_sort | Rui Wang |
| collection | DOAJ |
| description | IntroductionFrozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion products after protein digestion.MethodsThe impacts of frozen storage at different temperatures (−8, −18, −25, and −40°C) and for different times (1, 3, 6, 9, and 12 months) on the basic components and in vitro digestive characteristics of pork were evaluated.ResultsThe moisture, crude fat, and protein contents decreased with extended storage and increased temperature, whereas muscle juice loss increased (p < 0.05). During in vitro digestion of samples frozen at −8°C for 12 months, trichloroacetic acid (TCA)-soluble peptides were decreased by 25.46% and 14.37% in the gastric and small intestinal phases, respectively, compared with fresh samples. Confocal laser scanning microscope (CLSM) showed that samples stored at −8°C had the largest particle size after digestion. Disruption of protein structure was confirmed by the decrease in α-helix, β-turn, and fluorescence intensity (all p < 0.05) and the increase in β-sheet, random coil, and maximum fluorescence wavelength of the digestion products of samples frozen at −8°C (all p < 0.05).DiscussionTherefore, long-term high-temperature frozen storage brought about a significant decline in basic components of muscle and acceleration of loss of protein structural integrity after digestion. |
| format | Article |
| id | doaj-art-bef98631e6de41dd88c6900529a83904 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj-art-bef98631e6de41dd88c6900529a839042025-01-08T15:43:11ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-01-011110.3389/fnut.2024.15116981511698Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storageRui Wang0Yongqing Liu1Ying He2Caiping Feng3Xiufang Xia4Department of Biological and Food Engineering, Lyuliang University, Lvliang, Shanxi, ChinaDepartment of Biological and Food Engineering, Lyuliang University, Lvliang, Shanxi, ChinaDepartment of Biological and Food Engineering, Lyuliang University, Lvliang, Shanxi, ChinaDepartment of Biological and Food Engineering, Lyuliang University, Lvliang, Shanxi, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, ChinaIntroductionFrozen pork can reduce the quality of the meat and alter the digestibility and bioavailability of meat proteins in the human body. In this study, we investigated the changes in the basic composition during frozen storage and their effects on the structural properties of digestion products after protein digestion.MethodsThe impacts of frozen storage at different temperatures (−8, −18, −25, and −40°C) and for different times (1, 3, 6, 9, and 12 months) on the basic components and in vitro digestive characteristics of pork were evaluated.ResultsThe moisture, crude fat, and protein contents decreased with extended storage and increased temperature, whereas muscle juice loss increased (p < 0.05). During in vitro digestion of samples frozen at −8°C for 12 months, trichloroacetic acid (TCA)-soluble peptides were decreased by 25.46% and 14.37% in the gastric and small intestinal phases, respectively, compared with fresh samples. Confocal laser scanning microscope (CLSM) showed that samples stored at −8°C had the largest particle size after digestion. Disruption of protein structure was confirmed by the decrease in α-helix, β-turn, and fluorescence intensity (all p < 0.05) and the increase in β-sheet, random coil, and maximum fluorescence wavelength of the digestion products of samples frozen at −8°C (all p < 0.05).DiscussionTherefore, long-term high-temperature frozen storage brought about a significant decline in basic components of muscle and acceleration of loss of protein structural integrity after digestion.https://www.frontiersin.org/articles/10.3389/fnut.2024.1511698/fullbasic compositiondigestive characteristicsporkfrozen storagein vitro |
| spellingShingle | Rui Wang Yongqing Liu Ying He Caiping Feng Xiufang Xia Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage Frontiers in Nutrition basic composition digestive characteristics pork frozen storage in vitro |
| title | Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage |
| title_full | Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage |
| title_fullStr | Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage |
| title_full_unstemmed | Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage |
| title_short | Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage |
| title_sort | changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage |
| topic | basic composition digestive characteristics pork frozen storage in vitro |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1511698/full |
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