title: In vitro protein digestibility of pork products is affected by the method of processing.
abstract: Processing contributes to different flavors and textures of pork products. However, processing methods have also showed a great impact on meat nutrition. In this study, protein digestibility and digested products were compared among four kinds of processed pork products (cooked pork, emulsion-type sausage, dry-cured pork and stewed pork). Cooked samples were homogenized and digested by pepsin and trypsin. The digestibility of meat proteins was evaluated by particle size measurement, SDS-PAGE, and LC-MS/MS. Emulsion-type sausage had the highest digestibility and the lowest particle size (P<0.05), while stewed pork showed the opposite results (P<0.05). Band profiling on SDS-PAGE gels were significantly different before and after digestion, and between pork products as well. LC-MS/MS analysis revealed that stewed pork samples had the greatest number of 750-3500Da Mw peptides in digested products, while emulsion-type sausage had the smallest number of peptides between 750 and 3500Da. Long-time salting and drying, and long-time and high-temperature cooking may induce pork proteins to being less susceptible to pepsin digestion.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
authors.forename: Li
authors.initials: L
authors.lastname: Li
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
authors.forename: Xiaoyu
authors.initials: X
authors.lastname: Zou
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
authors.forename: Jing
authors.initials: J
authors.lastname: He
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China. Electronic address: chunbao.li@njau.edu.cn.
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
mesh_terms: D000818:Animals; D002853:Chromatography, Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D000078502:Meat Proteins / Q000378:metabolism*; D010316:Particle Size; D010434:Pepsin A / Q000378:metabolism; D000069466:Red Meat / Q000032:analysis*; D013552:Swine; D053719:Tandem Mass Spectrometry; D014357:Trypsin / Q000378:metabolism
chemical_list: D000078502:Meat Proteins; D014357:Trypsin; D010434:Pepsin A
keywords: In vitro digestion; LC-MS/MS; Particle size; Pork products