Mechanisms Underlying the Changes in the Digestive Properties of Chicken Breasts Induced by the Changes in Protein Structure During Frozen Storage

This study aimed to investigate the effects of different freezing temperatures and storage durations on the digestive and structural properties of chicken meat proteins. The texture, protein digestibility, particle size, and microstructure of the digested samples were used to characterize their digestive properties. Conformational changes in the digested samples were confirmed by infrared spectroscopy, circular dichroism, and endogenous tryptophan fluorescence spectra. The results revealed...