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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1511698
This article is part of the Research Topic New Developments in Low-Temperature Food Preservation Technologies: Safety, Sustainability, Modeling and Emerging Issues View all articles

Changes in basic composition and in vitro digestive characteristics of pork induced by frozen storage

Provisionally accepted
Rui WANG Rui WANG 1,2*Yongqing Liu Yongqing Liu 2*Ying He Ying He 1,2*Caiping Feng Caiping Feng 2*Xiufang Xia Xiufang Xia 3*
  • 1 Shanxi Agricultural University, Jinzhong, China
  • 2 lyuliang university, Lvliang, China
  • 3 Northeast Agricultural University, Harbin, Heilongjiang Province, China

The final, formatted version of the article will be published soon.

    The impacts of frozen storage at different temperatures (8, 18, 25, and 40 ℃) and for different times (1, 3, 6, 9, and 12 months) on the basic components and in vitro digestive characteristics of pork were evaluated. The moisture, crude fat, and protein contents decreased with extended storage and increased temperature, whereas muscle juice loss increased (P < 0.05). During in vitro digestion of samples frozen at -8 ℃ for 12 months, trichloroa cetic acid (TCA)-soluble peptides were decreased by 25.46% and 14.37% in the gastric and small intestinal phases, respectively, compared with fresh samples. Confocal laser scanning microscope (CLSM) showed that samples stored at -8 ℃ had the largest particle size after digestion. Disruption of protein structure was confirmed by the decrease in α-helix, β-turn, and fluorescence intensity (all P < 0.05) and the increase in β-sheet, random coil, and maximum fluorescence wavelength of the digestion products of samples frozen at -8 ℃ (all P < 0.05). Therefore, long-term high-temperature frozen storage brought about a significant decline in basic components of muscle and acceleration of loss of protein structural integrity after digestion.

    Keywords: Basic composition, Digestive characteristics, pork, Frozen storage, in vitro

    Received: 15 Oct 2024; Accepted: 24 Dec 2024.

    Copyright: © 2024 WANG, Liu, He, Feng and Xia. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Rui WANG, Shanxi Agricultural University, Jinzhong, China
    Yongqing Liu, lyuliang university, Lvliang, China
    Ying He, lyuliang university, Lvliang, China
    Caiping Feng, lyuliang university, Lvliang, China
    Xiufang Xia, Northeast Agricultural University, Harbin, 150030, Heilongjiang Province, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.