Changes in in vitro protein digestion of retort‐pouched pork belly during 120‐day storage |
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| Authors: | Yiting Zhou Wanjun Yang Guanghong Zhou Xinglian Xu Zhigang Zhang Muhammad Ijaz Ahmad Chunbao Li |
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| Affiliation: | 1. Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Jiang Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, China;2. State Key Laboratory of Food Safety Technology for Meat Products, Xiamen, China |
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| Abstract: | 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. |
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| Keywords: | In vitro protein digestion LC‐MS‐MS pork belly retort pouch storage time |
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