Food and Fermentation Industries >

2020 , Vol. 46 >Issue 24: 109 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024929

Effects of steaming and frying on digestive characteristics of Perca fluviatilis muscle in vitro

  • ZHAO Honglei ,
  • FENG Yuan ,
  • BAI Xuting ,
  • XU Yongxia ,
  • YI Shumin ,
  • LI Jianrong ,
  • XIE Jing ,
  • GUO Xiaohua
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  • 1(Laboratory Center, Bohai University, Jinzhou 121013, China)
    2(College of Food Science and Technology, Bohai University, Collaborative Innovation Center of Seafood Deep Processing, Jinzhou 121013, China)
    3(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    4(Shandong Meijia Group Co.Ltd, Rizhao 276800, China)

Received date: 2020-07-02

  Revised date: 2020-07-30

  Online published: 2021-01-13

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Abstract

Pepsin and trypsin in vitro simulated digestion method was adopted to investigate the effects of steaming and frying on the in vitro digestion characteristics of Perca fluviatilis muscle. The differences in the in vitro digestion characteristics of steamed and fried samples were studied by determining the changes of protein digestibility and particle size in combination with the confocal laser scanning microscope (CLSM). At the same time, the antioxidant properties of the digested products were preliminarily evaluated. The results showed that the protein digestibility of Perca fluviatilis muscle was significantly increased after steaming and frying treatment (P<0.05), and the particle size of protein aggregates in the digestive juice was significantly reduced (P<0.05). Meanwhile, the digestion rate of the steamed sample was faster within 60 min of digestion, while that of the fried sample was faster in the late digestion period. With the prolongation of digestion time, the protein aggregates in the digestive juice were gradually decomposed into fine particles. Simulated digestion in vitro promoted the oxidation of lipids, and the TBA value of the digestive juice of each group first increased and then decreased significantly with the extension of digestion time (P<0.05), and the lipid oxidation degree of the fried sample was higher. The Fe2+ chelating ability of the digestive juice increased significantly with the extension of digestion time, among which the steamed sample had theargest Fe2+ chelating ability at the end of digestion and its antioxidant activity was relatively strong.

Key words： Perca fluviatilis; steaming; frying; in vitro digestion

Cite this article

ZHAO Honglei , FENG Yuan , BAI Xuting , XU Yongxia , YI Shumin , LI Jianrong , XIE Jing , GUO Xiaohua . Effects of steaming and frying on digestive characteristics of Perca fluviatilis muscle in vitro[J]. Food and Fermentation Industries, 2020 , 46(24) : 109 -114 . DOI: 10.13995/j.cnki.11-1802/ts.024929

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