Incidence of various process parameters on in vitro protein digestibility of beef meat
Résumé
Protein in vitro digestion was characterized by pepsin proteolysis of myofibrillar proteins extracted from processed beef samples using 2 descriptors of the kinetics: maximum value (ODmax) and half life time (t 1/2). An experimental fractional factorial design with 32 trials was used to investigate the effect of processes variables; it consists of 5 factors each taking 2 levels (muscle type, mincing, pH, NaCl content, cooking time) and 1 factor taking 4 levels (cooking temperature). The statistical analysis showed that (i) cooking temperature and time have a major effect, (ii) there is interaction between muscle type and NaCl content and (iii) mincing and pH have little effect. The evolutions of the 2 descriptors with cooking time were then analyzed with the 2 muscles at 2% NaCl content, 60 and 90°C. They show that the main changes occur in the first 10 minutes.
Origine | Fichiers éditeurs autorisés sur une archive ouverte |
---|
Loading...