In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly given in pancreatic insufficiency, threaten This study tested both hypotheses by subjecting raw, marinated microwave-cooked salmon to static vitro digestion under healthy (pH 7, bile concentration 10 mM) 6, 1 or conditions with different pancreatin concentrations. In standard proteolysis was not affected processing, but lipolysis decreased (46%) raw (57%) compared cooked matrix (67%). extents depending on treatment. Overall, most (f-ratio = 5.86), while were major determinants 58.01). set ground establish recommendations for specific population groups.