|
KMID : 0881720220370060411
|
|
Journal of Food Hygiene and Safety
2022 Volume.37 No. 6 p.411 ~ p.417
|
|
|
Evaluation of Protein Hydrolysis and Amino Acid Ratio among Different Goat Cuts by in vitro Digestion Model
|
|
Oh Je-I
Kang Joo-Hyun
Kim Su-Sie
Cho Jeong-Hyun
Yoon Yo-Han
|
|
|
Abstract
|
|
|
|
The purpose of this study was to evaluate protein hydrolysis and the amino acid ratio among different cuts of goat meat, such as the foreleg, hindleg, loin, and rib, using an in vitro digestion model. The corresponding cuts of beef and pork were used to compare with the goat meat. The hindleg (8.32%) and rib (8.32%) had the highest levels of protein hydrolysis among the goat cuts. There was no significant difference in protein hydrolysis between goat and pork (8.57%), ribs (P > 0.05), which had higher levels of protein hydrolysis than the beef ribs. Before digestion, the glutamine (53.44%) and glycine (11.03%) ratios were highest in the pre-digested goat foreleg and loin (P < 0.05). After in vitro digestion, goat ribs had the highest lysine ratio (17.54%) among the different cuts, and the lysine ratio was significantly higher in goat ribs than beef ribs (P < 0.05). This study provides basic data on protein hydrolysis and the amino acid composition of different cuts of goat meat, which may facilitate the evaluation of protein digestion patterns and bioavailability.
|
|
|
KEYWORD
|
|
|
Goat meat, In vitro digestion model, Protein hydrolysis, Amino acid
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|