Meat structure affects in vitro digestion parameters of meat proteins
Résumé
In vitro digestion of 2 meats (Longissimus dorsi and Masseter) differing in structural properties were evaluated through their ability of peptides release. Two heating processes were used: (a) 75°C/10 min and (b) 90°C/45 min and the raw meat was used as control. In parallel, changes at molecular (hydrophobicity, oxidation) and microscopic (granulometry) level were assessed. The two meat categories differed in the initial rate and the maximum of degradation observed either with pepsin and trypsin/chymotrypsin. Principal component analysis demonstrated that the opposition of the 2 meat categories. The variables related to conformational changes were positively correlated to the in vitro digestion parameters and Longissimus, and on the opposite the variables related to oxidation and Masseter. In Longissimus conformational changes of proteins overshadow the oxidation processes. The nutritional value of Longissimus was superior compared to Masseter. Finally, at a micro scale, differences in size and opacity of particles were evidenced between the 2 meat categories, but required further developments to analyze the aggregates and the nature of the forces involved.