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Abstract Thermal processing not only contributes to flavors and textures but also has effects on meat nutrition values. In the current study, the in vitro digestibility and mineral bioaccessibility of… Click to show full abstract
Abstract Thermal processing not only contributes to flavors and textures but also has effects on meat nutrition values. In the current study, the in vitro digestibility and mineral bioaccessibility of oysters (Crassostrea gigas) were reduced after cooking (steaming, baking, and frying). The steamed oysters showed the highest digestibility and mineral bioaccessibility among all the cooking methods. Correlation analysis showed that the digestibility of proteins was negatively correlated with the levels of surface hydrophobicity (r = −0.91, p
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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