Proximate composition, antihypertensive and antioxidative properties of the semimembranosus muscle from pork and beef after cooking and in vitro digestion

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

“…This is caused by the unwinding of proteins and loss of connections between muscle fibers, facilitating digestion in the small intestine. However, cooking may affect the nutritional composition of meat and fish, including water content, fat profile, amino acids, and bioactive compounds such as vitamins and polyphenols, influencing the final quality of the product (García‐Segovia and others ; Ersoy and Özeren ; Alfaia and others ; Jensen and others ). The effects of boiling, baking, grilling, frying, and microwaving on the proximate and mineral composition of fish and meat have been described in the literature (Ersoy and Özeren ; Hosseini and others ; Jensen and others ; Karimian‐Khosroshahi and others ).…”

“…The effects of boiling, baking, grilling, frying, and microwaving on the proximate and mineral composition of fish and meat have been described in the literature (Ersoy and Özeren ; Hosseini and others ; Jensen and others ; Karimian‐Khosroshahi and others ). Generally, cooking contributes to the loss of water‐holding capacity, resulting in the concentration of proteins, fat, and ash in cooked fish (Momenzadeh and others ) and meat (Jensen and others ). However, specific changes, resulting from the cooking process, are very diverse; thus, a brief discussion, concerning the impact of domestic cooking on the content of proteins, lipids, vitamins, and minerals in meat and fish, is presented in the following sub‐sections.…”

Effects of storage and cooking on the antioxidant capacity of laying hen eggs

“…Although heating at 60°C had little effect on aromatic amino acids, cooking at temperatures higher than 60°C had a dramatic effect on aromatic amino acids stability mainly due to oxidation (Gatellier et al, 2009). Jensen, Dort, and Eilertsen (2014) showed that the content of antioxidant taurine in pork and beef was significantly reduced by household cooking. Steaming of ginseng (Panax ginseng) caused a reduction in most free amino acids, especially arginine (Arg), the most predominant amino acid in ginseng, which decreased significantly from 10.4 mg/g to 1.4 mg/g (Cho et al, 2008).…”

Formação de produtos da reação de Maillard em carne bovina (<i>Semimembranosus</i>) submetida a diferentes técnicas de cocção

“…As alterações observadas em função dos diferentes tipos de tratamento para carne são bem relatadas na literatura: a maioria dos nutrientes tem sua concentração aumentada como consequência da perda de umidade durante o cozimento (BADIANI et al, 2002;ALFAIA et al, 2010;MODZELEWSKA-KAPITULA et al, 2012;JENSEN et al 2014), com exceção de carnes com teor elevado de lipídeos (5 a 20%), nas quais o cozimento acarreta a perda desse componente por liquefação (BOGNAR, 1998;GERBER et al, 2009). …”

“…Outros trabalhos com carne bovina apresentaram resultados semelhantes a este estudo (PIRES et al, 2006;JENSEN et al, 2014;JOUQUAND et al, 2015), e aos dados pesquisados em cortes de carne bovina, cruas e cozidas, na tabela do USDA (variam de 84 até 105 mg de lisina/g de proteína, dependentes do teor de lipídeos da carne) (USDA, 2013).…”