Effect of temperature, salt and water content on the time-course evolution of proteolysis intensity in small laboratory pork meat samples

(Poster / Résumé)International audienc

Deciphering the protein digestion of meat products for the elderly by in vitro food oral processing and gastric dynamic digestion, peptidome analysis and modeling

International audienceThe elderly population will increase sharply in the future, along with an emerging range of specific nutritional needs that include adapted food. We aimed to develop a workflow to study the fate of a food,objectify the bioavailability of nutrients in the case of the digestive physiology of the elderly, and modelthe fate of proteins in the stomach. Pork frankfurters were subjected to in vitro normal and deficient mastication and gastric digestion, mimicking adult and elderly food oral and digestive processing. Swallowablefood boluses were characterized for granulometric and rheological properties. Biochemical analyses wereconducted on the bolus and on the digesta. Macronutrients, label-free peptide quantification and identification were performed, and modeling was applied to protein digestion kinetics. After deficient mastication, the food bolus was harder with more large particles, lower free iron release and more protein oxidation. The amount of peptides released in the stomach progressively increased, but to a lower extent forthe elderly digestive condition and irrespective of masticatory efficiency. 592 peptides were identifiedfrom 67 proteins. Different trajectories were observed for adult and elderly digestive conditions, and twogroups of meat proteins were identified based on the rate of hydrolysis. Designing suitable foods requiresin vitro tools to evaluate the possible benefit for the elderly. Besides the well-known notion of Food OralProcessing (FOP), our work broadens the concept by extending oral activity to digestion when working ina nutritional context. This new concept is named Food Oral and Digestive Processing, FODP

L'affinage des fromages fermiers lactiques

L'affinage des fromages fermiers lactique

Qualité des fromages fermiers lactiques : locaux et maitrise de l’affinage (LACTAFF)

Le programme LACTAFF (2012 – 2015) a eu pour objectif d’améliorer la maîtrise de l’affinage des fromages fermiers lactiques, technologie la plus couramment utilisée à la ferme, en fournissant des outils et des références aux producteurs et aux techniciens qui les accompagnent. Des enquêtes menées dans 49 fermes des 6 principales régions produisant ce type de fromage ont permis de caractériser la grande diversité des fromages fabriqués, des locaux, des équipements et des pratiques et d’établir des liens entre les grandes catégories de fromages et les pratiques, locaux et conditions d’ambiance. Par ailleurs, au laboratoire et en fromageries expérimentales, le rôle clé de l’hygrométrie a été quantifié en affinage, ainsi qu’au séchage où la vitesse d’air joue un rôle encore plus important. Les effets des paramètres d’ambiance sur la composition physico-chimique et les caractéristiques sensorielles des fromages ont été quantifiés pour un type de fromage donné.The « LACTAFF » program (2012-2015) aimed at improving the control of goat lactic farmhouse cheese ripening, a technology frequently used by farmers, by producing tools and references for producers and the technicians guiding them. Surveys conducted in 49 farms in the 6 main regions producing this kind of cheeses allowed to characterize the great diversity of cheeses, premises, equipment and practices, and to link cheese categories with practices, premises characteristics and air production conditions. In laboratory and experimental dairies, the key role of humidity was quantified during ripening and during drying, in which air speed is even more important. Atmospheric parameters effects on cheeses physicochemical composition and sensory characteristics were quantified for one type of cheeses. Specialist experience of cheese technology, premises design and climate control equipment and technician experience were capitalized at the same time. This project led to the writing of technical documents available online and a book about lactic farmhouse cheeses ripening