Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

被引：0

作者：

Gao, Ziwu ^{[1
,2
]}

Zhou, Yinna ^{[1
,2
]}

Zhang, Dequan ^{[1
,2
]}

Wu, Ruiyun ^{[1
,2
]}

Ma, Jiale ^{[1
,2
]}

He, Jinhua ^{[1
,2
]}

Wang, Zhenyu ^{[1
,2
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China

[2] Minist Agr & Rural Affairs, Integrated Lab Proc Technol Chinese Meat & Dish Pr, Beijing 100193, Peoples R China

来源：

FOODS | 2024年 / 13卷 / 03期

关键词：

variable pressure salting; in vivo digestion; water distribution; texture; protein structure; MEAT; MUSCLE; ULTRASOUND; OXIDATION; MOBILITY; BEEF;

D O I：

10.3390/foods13030402

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Variable pressure salting (VPS) is considered a novel salting approach to improve meat quality. This study aimed to investigate the effects of roasted duck's edible and nutritional quality after VPS through serum biochemical indicators and in vivo digestion properties in rats. The results show that roasted duck after VPS led to an increase in the total protein content (57.24 g/L) and blood glucose levels (6.87 mmol/L), as well as a decrease in the blood urea nitrogen content (11.81 mmol/L), in rats. Compared to rats fed base diets and roasted duck after static wet salting (SWS), those ingesting roasted duck after VPS exhibited higher values of apparent protein digestibility (51.24%), pepsin activity (2.40 U/mg), and trypsin activity (389.80 U/mg). Furthermore, VPS treatment improved the textural properties and microstructure of duck breasts shown by a higher immobilized water relaxation area and more ordered protein structures (alpha-helixes and beta-sheets). These improvements enhanced the protein anabolism capacity and in vivo digestion properties in rats. Therefore, VPS represents a beneficial salting method for promoting effective digestion and absorption in rats.

引用

页数：14