Structural Changes and Evolution of Peptides During Chill Storage of Pork

Structural Changes and Evolution of Peptides During Chill Storage of Pork

In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on the in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and nan...

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Bibliographic Details
Main Authors: Xiaoyu Zou, Jing He, Di Zhao, Min Zhang, Yunting Xie, Chen Dai, Chong Wang, Chunbao Li
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-09-01
Series:Frontiers in Nutrition
Subjects:
pork
chill storage
in vitro digestion
Raman spectroscopy
LC-MS/MS
Online Access:https://www.frontiersin.org/article/10.3389/fnut.2020.00151/full

Internet

https://www.frontiersin.org/article/10.3389/fnut.2020.00151/full

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