Effects Of Different Thermal Processing Methods On Camel Meat Quality And Protein Digestibility

Camel meat is high in protein,low in fat and cholesterol,higher in essential amino acids and polyunsaturated fatty acids than other livestock meat,and is one of the good meat choices for humans.Meat is typically thermally processed before consumption to inactivate pathogenic microorganisms and enhance flavor and texture.However,the thermal processing method will have different effects on the quality and flavor of the product due to the different heating medium.In order to clarify the effects of steaming,boiling,frying and microwave treatment on camel meat quality,protein oxidation and digestion characteristics,this study took Alxa Bactrian camel meat as the research object to explore the effects of different thermal processing methods and processing intensity on the edible quality,nutritional quality and content of harmful substances of camel meat.On this basis,the changes of protein oxidation,digestibility and peptide spectrum of camel meat after cooking were studied.The specific results are as follows:1.Effects of different thermal processing methods and treatment intensity on the edible quality of camel meat.The p H value of camel meat was 6.40 when steamed for 25 min,which was significantly higher than that of other processing groups(p<0.05).With the prolongation of heating time,the L* value(brightness)and a* value(redness)of camel meat decreased significantly(p<0.05);compared with the control group,Compared with the control group,the b* value(yellowness)of the heat-processed camel meat was significantly increased(p<0.05).The shear force,hardness,cohesiveness and chewiness of the steamed camel meat were greater than those of the other treatment groups(p<0.05),but the four thermal processing methods had little effect on the elasticity,cohesion and recovery of the camel meat.(p>0.05).2.Effects of different thermal processing methods and treatment intensity on nutritional quality and harmful substances in camel meat.The moisture content of the steamed and boiled camel meat was above 55%,which was significantly higher than that of the fried and microwaved group(p<0.05).The four processing methods had no significant difference in the ash content of camel meat(p>0.05).The protein content of camel meat was the highest when steamed for 25 min(42.70 g/100 g),and the fat content of camel meat in the steaming treatment group was significantly lower than that in the other groups(p<0.05).The contents of total amino acids(TAA)and essential amino acids(EAA)in the four heat-processed camel meat were significantly higher than those in the control group(p<0.05);the content of unsaturated fatty acid(UFA)was significantly lower than that of the control group(p<0.05).With the prolongation of heating time,the content of nitrite and polycyclic aromatic hydrocarbons produced by camel meat increased,and the relationship between the contents was: frying > microwave > boiling > steaming.3.Effects of different heat processing methods and heat treatment intensity on the oxidation and digestibility of camel meat protein.Compared with the control group,the degree of protein oxidation of camel meat in the frying treatment was significantly higher than that in other treatment groups(p<0.05),while the steaming treatment had the least effect on the oxidation of camel meat protein.After gastrointestinal digestion,the relative contents of protein carbonyl,free amino and free sulfhydryl groups in each treatment group were higher than those in the control group,that is,the oxidation was intensified after digestion.In addition,the results showed that different heat processing methods can improve the digestibility of camel meat protein.The increased degree of protein oxidation affected its digestibility,and with the increase of thermal processing intensity,protein digestibility decreased significantly(p<0.05).At the same time,based on the results of digestive omics,the hydrolyzed peptides in each treatment group were mainly derived from myosin,actin and sarcoplasmic proteins,which were concentrated in 1000～2000 Da,and the number of peptides released after steaming treatment was the largest.And the predicted number of bioactive peptides is more,that is,after steaming,the oxidation degree of camel meat protein is the least,and the digestibility is the best.