Gao Ziwu, Zhou Yinna, Zhang Dequan, Wu Ruiyun, Ma Jiale, He Jinhua, Wang Zhenyu
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Integrated Laboratory of Processing Technology for Chinese Meat and Dish Products, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Foods. 2024 Jan 26;13(3):402. doi: 10.3390/foods13030402.
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 (α-helixes and β-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.
变压腌制（VPS）被认为是一种改善肉质的新型腌制方法。本研究旨在通过血清生化指标和大鼠体内消化特性来探究变压腌制后烤鸭的食用和营养品质。结果表明，变压腌制后的烤鸭使大鼠的总蛋白含量（57.24 g/L）和血糖水平（6.87 mmol/L）升高，同时血尿素氮含量（11.81 mmol/L）降低。与喂食基础日粮和静态湿腌（SWS）后烤鸭的大鼠相比，摄入变压腌制后烤鸭的大鼠表现出更高的表观蛋白质消化率（51.24%）、胃蛋白酶活性（2.40 U/mg）和胰蛋白酶活性（389.80 U/mg）。此外，变压腌制处理改善了鸭胸肉的质地特性和微观结构，表现为更高的固定水弛豫面积和更有序的蛋白质结构（α-螺旋和β-折叠）。这些改善增强了大鼠的蛋白质合成代谢能力和体内消化特性。因此，变压腌制是一种有利于促进大鼠有效消化和吸收的腌制方法。
