Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

► Effect of protein oxidation on protein digestibility in actual system was evaluated. ► Myofibrillar proteins aggregation was induced by oxidation and heat treatment. ► Proteins oxidation and aggregation resulted in a loss of protein nutritional quality. ► Degradation by pepsin also influenced proteolysis with trypsin and α-chymotrypsin.