Textural modification of Chinese traditional stewed pig trotter: Effect of acid or alkaline-induced degradation of collagen fibers

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of texture studies Pub Date : 2022-12-11 DOI:10.1111/jtxs.12735

Yuemei Zhang, Fang Geng, Ying Wang, Jinxuan Cao

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引用次数: 1

Abstract

This study aimed to investigate the effects of acid or alkaline treatments on the textural properties of Chinese traditional stewed pig trotter in relation to the degradation of collagen fibers. Pig trotters were subjected to different pHs of 4, 5, 6, 7, and 8 and then stewed at 95°C for 60 min. Textural parameters (springiness, chewiness, hardness, and gumminess) of pig trotters and Raman spectroscopy, cross-links, decorin, and glycosaminoglycans contents of collagen fibers were assessed. The acid or alkaline treatments at pH 4, 5, 6, and 8 improved the textural properties evidenced by lower chewiness, hardness, and gumminess, and promoted the unfolding of the secondary structure evidenced by a loss of α-helix paralleled with an increase of random coil, as well as induced a breakage to the covalent cross-links evidenced by the reduction of cross-links, decorin, and glycosaminoglycans. This study thus concluded positive effects of acid or alkaline treatments on the textural modification of Chinese traditional stewed pig trotter in relation to the induced degradation of the collagen fibers.

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中国传统炖猪蹄的质构改性:酸或碱诱导胶原纤维降解的影响

本研究旨在探讨酸碱处理对传统炖猪蹄质构特性的影响及其与胶原纤维降解的关系。猪蹄的ph分别为4、5、6、7和8，然后在95°C下炖煮60 min。对猪蹄的质地参数(弹性、咀嚼性、硬度和粘性)和胶原纤维的拉曼光谱、交联、装饰素和糖胺聚糖含量进行了评估。在pH为4、5、6和8的酸碱处理下，纤维素的结构性能得到改善，其咀嚼性、硬度和黏性均有所降低，二级结构的展开得到促进，α-螺旋的丢失与随机螺旋的增加平行，共价交联的断裂得到促进，交联、装饰素和糖胺聚糖的减少。本研究表明，酸或碱处理对传统炖猪蹄的质构变化有积极影响，与诱导胶原纤维降解有关。

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来源期刊

Journal of texture studies 工程技术-食品科技

CiteScore

6.30

自引率

9.40%

发文量

审稿时长

>24 weeks

期刊介绍： The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing