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

Luo, Jiaqiang; Taylor, Cheryl; Nebl, Thomas; Ng, Ken; Bennett, Louise

doi:10.1016/j.foodchem.2018.01.164

Cited by 53 publications

(30 citation statements)

References 31 publications

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“…During protein denaturation, due to the disruption of the alpha helices and beta sheets, proteins are uncoiled into random shape, and protein-protein interactions occur resulting in reduction in protein solubility. (Tornberg, 2005;Zayas, 1997 Howell, 2003), which results in protein denaturation and formation of intermolecular cross-links (Luo et al, 2018), and due to the production of large aggregates thereafter and cooking driven protein oxidation, protein digestibility decreases (Luo et al, 2018). The results obtained from the current study indicated that greater protein denaturation occurred in BM which is more sensitive to protein denaturation than TM.…”

Section: Protein Solubilitymentioning

confidence: 57%

“…Chumngoen, Chen, Chen, and Tan () reported that protein solubility in chicken meat was reduced with increases in the cooking temperature. Chen et al () also demonstrated a proportional decrease in the protein solubility of chicken meat with the increase in cooking temperature (Chen et al, ; Comfort & Howell, ), which results in protein denaturation and formation of intermolecular cross‐links (Luo et al, ), and due to the production of large aggregates thereafter and cooking driven protein oxidation, protein digestibility decreases (Luo et al, ). The results obtained from the current study indicated that greater protein denaturation occurred in BM which is more sensitive to protein denaturation than TM.…”

Section: Resultsmentioning

confidence: 99%

“…Physicochemical changes in muscle components, mainly in proteins during thermal processing are among the most influential factors affecting quality parameters such as palatability, bioavailability, digestibility, and also cooking efficiency. These changes at cooking‐related temperatures result from denaturation of proteins and intermolecular cross‐links formation, which then causes structural changes in meat, for instance, cell membrane destruction, aggregation and gel formation of sarcoplasmic, and myofibrillar proteins and solubilization of the connective tissue (Bindu, Gopal, & Nair, ; Bindu, Ravishankar, & Gopal, ; Luo, Taylor, Nebl, Ng, & Bennett, ; Tornberg, ). Although moisture and salt contents of the food material are the key factors affecting the efficiency of microwave energy, other components such as fat could be influential as well.…”

Section: Introductionmentioning

confidence: 99%

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Changes in chicken meat proteins during microwave and electric oven cooking

Taşkıran

Olum²,

Candoğan

2019

J Food Process Preserv

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Alterations in proteins and some functional properties of chicken thigh (TM) and breast meats (BM) cooked with microwave oven (MWO) were evaluated in comparison to traditional electric oven (EO). Cooking loss in both TM and BM did not differ between the cooking methods (p > .05). In TM, MWO cooking resulted in higher water‐holding capacity (WHC) than EO (p < .05). Sarcoplasmic protein solubility of TM decreased with MWO cooking while both cooking methods resulted in reduction in both sarcoplasmic and myofibrillar protein solubility in BM (p < .05). TM and BM cooked with MWO were harder in texture (p < .05) than EO cooked samples as determined in texture profile analysis. The intensity of myofibrillar protein bands in the Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS‐PAGE) decreased after cooking by both MWO and EO, whereas EO cooked samples demonstrated more fragmentation in both sarcoplasmic and myofibrillar proteins in comparison with MWO cooked chicken meats. Practical applications Microwave cooking is an alternative, efficient method to reduce time, energy, and cost as compared to conventional oven cooking. In oven cooking, thermal energy is transmitted quite slow from the surface of the food to the center, whereas microwave energy is converted into heat inside the food itself which provides homogeneous heat distribution. In the present study, the effects of microwave and EO cooking methods on some quality characteristics, mainly proteins of TM and BM were evaluated. It was found that microwave cooking resulted in harder texture, but better WHC to its counterpart which also caused more degradation in myofibrillar and sarcoplasmic proteins. Because microwaves shorten cooking time, lowers the energy consumption, and makes the production process sustainable and more efficient than with conventional ovens, while better preserving the nutritional quality of the product becomes a sound alternative. Therefore, it is worth to keep exploring this novel cooking approach that might render significant advantages in industrial applications.

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Section: Protein Solubilitymentioning

confidence: 57%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Changes in chicken meat proteins during microwave and electric oven cooking

Taşkıran

Olum²,

Candoğan

2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…Except for the raw materials, many factors such as age, location, and processing methods also have a significant effect on the quality of meat products. Cooking methods could affect the chemical composition (Vossen, Claeys, Raes, Mullem, & Smet, ; Wang et al, ), nutrition, taste substances, and finally determines the preferences and acceptability of consumers (Luo, Taylor, Nebl, Ng, & Bennett, ; Riyanto et al, ). There are many ways of cooking beef in China and in Western countries.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the cooking methods of stir‐fried beef by instrumental analysis

Duan

Wang

Zhang

et al. 2020

J Food Process Preserv

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The objective of this study was to optimize the cooking process of stir‐fried beef and investigate the release of taste compounds during cooking by instrumental analysis. The contents of taste compounds in stir‐fried beef were determined by high‐performance liquid chromatography. The optimum result was: beef 100 g stir‐fried 4.00 min with blending oil 25.00 g, sucrose 1.75 g and salt 2.00 g, the content of total umami components showed an increasing trend with the maximum value (2,580.32 µg/g) at 4.00 min cooking and then decreased with the extension of time. The equivalent umami concentration of fried beef normal group (124.29 g MSG/100 g) and fried beef with spice package group (154.54 g MSG/100 g) were far higher than the control group (3.96 g MSG/100 g). It could be an effective method to optimize the cooking method by using instrumental analysis to replace or partly replace sensory evaluation. Practical applications In this work, the cooking method of stir‐fried beef was optimized. Results elucidated that adding the spices was beneficial for improving the dish flavor. It is an innovative proposal of a good method to replace or partly replace the sensory evaluation with instrumental analysis. Further, it may provide guidance for the cooking process of stir‐fried beef.

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“…Poultry, beef, and pork products are the most sustainable and edible protein sources around the world . Meat quality control has attracted public attention due to its serious health issues, such as avian influenza , mad cow disease, and foot‐and‐mouth disease .…”

Section: Introductionmentioning

confidence: 99%

A facile isoelectric focusing of myoglobin and hemoglobin used as markers for screening of chicken meat quality in China

Saud

Sun

et al. 2019

Electrophoresis

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A novel analytical protocol was developed for general quality screening of chicken meat based on IEF and protein extraction. To demonstrate the developed protocol, 24 chickens were divided into three groups; each had eight chickens. The chickens in Group 1 were slaughtered by exsanguination, Group 2 asphyxiated in water, and that in Group 3 were infected by new castle disease virus. Proteins were extracted from the meat samples by using pure water as an extractant, separated by IEF, verified by western blot, and quantified via imaging analysis. The relevant experiments demonstrated that two myoglobin (Mb) bands were detected at pI 6.8 and 7.04 for all samples of Groups 1, 2, and 3, but there were additional hemoglobin (Hb) bands at pI 7.09 and 7.13 (P < 0.05) for the samples of Groups 2 and 3. The results implied that Hb bands might be a potential biomarker for the screening of chicken meat quality. The RSD values of two Mb bands (pI 6.8 and 7.04) in Group 1 were respectively 4.08 and 3.63%, the ones of two Hb bands (pI 7.09 and 7.13) in Group 2 were 3.66 and 2.10%, and those in Group 3 were 2.17% and 2.77%, respectively. All the RSD values indicated high stability and reliability of the developed protocol. Additionally, the protocol had a direct readout of protein bands in IEF without staining. However, it was time‐consuming and had high cost. Even so, the relevant general method and finding have potential for screening of chicken meat quality.

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

Cited by 53 publications

References 31 publications

Changes in chicken meat proteins during microwave and electric oven cooking

Changes in chicken meat proteins during microwave and electric oven cooking

Optimization of the cooking methods of stir‐fried beef by instrumental analysis

A facile isoelectric focusing of myoglobin and hemoglobin used as markers for screening of chicken meat quality in China

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