Premium
Changes in in vitro protein digestion of retort‐pouched pork belly during 120‐day storage
Author(s) -
Zhou Yiting,
Yang Wanjun,
Zhou Guanghong,
Xu Xinglian,
Zhang Zhigang,
Ahmad Muhammad Ijaz,
Li Chunbao
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13560
Subject(s) - pepsin , trypsin , chemistry , digestion (alchemy) , food science , in vitro , retort , chromatography , biochemistry , enzyme , organic chemistry
Summary To investigate the effect of long‐term storage on in vitro protein digestion of the retort‐pouched pork belly. The products were stored at 25 °C for 0, 30, 60 and 120 days and digested with pepsin and trypsin at each time point. SDS ‐ PAGE and LC ‐ MS ‐ MS were applied to separate and identify proteins and their digested products. In vitro protein digestibility decreased from 47.7% after 60‐day storage to 25.4% after 120‐day storage for the samples digested by pepsin, and from 63.9% to 45.7% for the samples digested by pepsin and trypsin at corresponding time points. LC ‐ MS ‐ MS demonstrated changes in peptide composition and abundance with storage time. Long‐term storage could deteriorate nutritive values of meat products by reducing digestible protein content.