Comparative Study on Hydrolysis, Physicochemical and Antioxidant Properties in Simulated Digestion System between Cooked Pork and Fish Meat.

However, only the Fe 2+ chelating ability showed an increasing trend after intestinal digestion ( Figure 11 d), possibly due to the hydrolysis of enzymes leading to an increase in the concentration of free amino and carboxyl groups in the digestive fluid, thereby enhancing the chelation of metal ions [ 72 ].

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