Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties

IF 3.5 2区农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food and Bioproducts Processing Pub Date : 2024-07-22 DOI:10.1016/j.fbp.2024.07.015

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引用次数: 0

Abstract

Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.

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鸡皮从未加工状态到可食用状态的转变：基于机械、微观结构和流变特性

尽管人们已经认识到鸡皮对沸腾鸡肉产品的感官享受具有重要作用，但鸡皮在软沸腾过程中的变化模式尚未得到揭示。在我们的研究中，胶原蛋白含量、溶解度、回弹性、粘聚性、伸长率、固体熔化温度（Tm）和焓（ΔH）之间存在明显的正相关，并且在 40-60min 期间通过强键能和分子构象变化形成了粘弹性质地。这是关键的过渡时期，主要原因是鸡皮膨胀和胶原蛋白的强水合作用，这在很大程度上促进了鸡皮的光滑和细嫩。随后的加热会引起胶原蛋白的显著变化，表现为胶原蛋白束的断裂。有趣的是，即使延长加热时间至 80 分钟，也不会导致鸡皮失去弹性。总之，本研究分析了适度加热诱导降解鸡皮的结构流变特性，为富含胶原蛋白的食品材料的加工机制提供了启示。

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来源期刊

Food and Bioproducts Processing 工程技术-工程：化工

CiteScore

9.70

自引率

4.30%

发文量

115

审稿时长

24 days

期刊介绍： Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.