Heat and High-Pressure Treatments on In Vitro Digestibility and Allergenicity of Beef Extract

The digestibility of heat- or high-pressure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decrease...

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Bibliographic Details
Published inFood science and biotechnology Vol. 15; no. 4
Main Author Han, G.D. (Yeungnam University, Gyeongsan, Republic of Korea), E-mail: gdhan1@ynu.ac.kr
Format Journal Article
LanguageEnglish
Published 01.08.2006
Subjects
allergenicity
beef extract
CALOR
CHALEUR
DIGESTIBILIDAD
DIGESTIBILITE
DIGESTIBILITY
HEAT
high-pressure
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Summary:The digestibility of heat- or high-pressure-treated beef extracts was evaluated with an in vitro simulated gastric digestion model and each sample also underwent immune assay to detect its antigenicity with the sera of beef allergic patients. Heat treatment of the beef extracts considerably decreased their digestibility, whereas high-pressure treatment at 200 MPa improved their digestibility compared with the control, but the difference was not significant. The digestibility of the high-pressure-treated beef extract was generally higher than that of the heat-treated samples.
Bibliography:Q01
2007000443
ISSN:1226-7708
2092-6456