Ngari is a popular ethnic fermented fish product from North-Eastern India. It is consumed after heat process either as a part of regular meal or as a condiment. However, there is no adequate knowledge on the digestion of ngari and the bioactive potential of the digest. The present study was aimed to evaluate the effect of different heat processes viz., air frying, roasting and sautéing on the chemical attributes and in-vitro digestion characteristics of ngari with reference to digestibility and antioxidant potential. The different heat processes significantly increased the dry matter content, thereby altering the proximate composition of the ngari. Nutritional analyses revealed that the highest value of protein is in air fried ngari (44.14%), while maximum fat in sautéed ngari (27.57%). Fatty acids analysis showed that palmitic, oleic and linoleic acid were the major fatty acids present in ngari irrespective of different heat processing. Antioxidant potential of ngari was significantly influenced by heating processes and digestion methods (pepsin or pepsin-cum-pancreatin). Heat processes significantly reduced DPPH (2,2-diphenyl-1-picrylhydrazyl) and metal chelating activity, while increasing the reducing power of the nagri. Study on peptide released during digestion by SDS-PAGE (Sodium lauryl sulphate-polyacrylamide gel electrophoresis) showed that pepsin digestion led to formation of low molecular weight peptides (14-66 kDa). Subsequently, the pepsin-cum-pancreatin digestion degraded the relatively larger peptides into further smaller ones. The different heat processes enhanced the sensory appeal of the product without exerting any negative influence on its digestibility and bioactive properties.

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烹饪方法和体外消化对纳加里（印度发酵鱼产品）的消化率和抗氧化特性的影响

Ngari是来自印度东北部的一种受欢迎的民族发酵鱼产品。加热后可作为普通餐的一部分或作为调味品食用。但是，关于纳加尔的消化和消化物的生物活性潜力尚无足够的知识。本研究旨在评估不同热处理过程的影响。，空气油炸，烘烤和炒菜的化学属性和体外的消化特性阿里参照消化率和抗氧化能力。不同的加热过程显着增加了干物质含量，从而改变了纳加尔的附近成分。营养分析表明，蛋白质的最高值是在空气中油炸阿里（44.14％），而在最大脂肪炒 阿里（27.57％）。脂肪酸分析表明，不论热处理的方式如何，棕榈酸，油酸和亚油酸都是纳加利中的主要脂肪酸。ngari的抗氧化能力受加热过程和消化方法（胃蛋白酶或胃蛋白酶兼胰酶）的影响很大。加热过程显着降低了DPPH（2,2-二苯基-1-吡啶并肼基）和金属螯合活性，同时提高了Nagri的还原能力。通过SDS-PAGE（十二烷基硫酸钠-聚丙烯酰胺凝胶电泳）在消化过程中释放的肽的研究表明，胃蛋白酶消化可导致形成低分子量肽（14-66 kDa）。随后，胃蛋白酶-胰酶消化将相对较大的肽降解为更小的肽。不同的加热过程增强了产品的感官吸引力，而对产品的消化率和生物活性没有负面影响。