Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study
Emanuele Calabrò, Salvatore Magazù
Abstract
in meat samples heated for 2 min by microwave oven increased with increase in power level from 700 to 1100 W, showing that protein aggregation is strictly related to the power level of microwave heating. This result showed that an extended exposure time to microwave heating can significantly alter gastrointestinal digestive processes.
Topics & Concepts
Maillard reactionMicrowaveMicrowave ovenFourier transform infrared spectroscopyChemistryAnalytical Chemistry (journal)Microwave heatingSpectroscopyFood scienceChromatographyChemical engineeringQuantum mechanicsPhysicsEngineeringMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides