Journal
FOOD CHEMISTRY
Volume 240, Issue -, Pages 75-83Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.090
Keywords
Metal bioaccessibility; Thermally processed meat; ICP OES; GFAAS; Sample preparation; Infrared characterization
Funding
- Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES - Brazil)
- Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq - Brazil)
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The bioaccessibility of Ca, Cu, Fe, Mg, Zn, and crude protein was evaluated after submitting beef, pork, and chicken to five different thermal treatments. The bioaccessibility of crude protein and metals were simulated by using in vitro enzymatic digestion with a gastric fluid solution and dialysability approach. Inductively coupled plasma optical spectrometry was used to quantify the dialyzable fraction and the total mineral content after microwave-assisted digestion. Graphite furnace atomic absorption spectrometry quantified Cu in chicken dialyzable fraction. The increase of temperature and heat exposure period decreased the protein bioaccessibility. Considering the total and dialyzable fraction, beef is an important source of Cu, Fe, Mg, and Zn to the human diet. The results of Fourier-transform infrared spectroscopy indicated physical changes in the treated samples related to protein denaturation, which was probably responsible for the decreased bioaccessibility of minerals and protein, mainly at higher temperatures.
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