Wang Ying, Sheng Yanan, Zhang Yuemei, Geng Fang, Cao Jinxuan
Department of Food Science and Technology, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China.
Department of Food Science and Technology, Ningbo University, Ningbo 315211, China.
Foods. 2022 Jul 28;11(15):2248. doi: 10.3390/foods11152248.
In order to clarify the effect of a high pressure/heating combination on the texture of Chinese traditional pig trotter with soy sauce, textural parameters (springiness, chewiness, hardness, and gumminess), the secondary structures, cross-links, decorin (DCN), glycosaminoglycans (GAGs) levels, and the histochemical morphology of collagen fibers under different treatments (0.1 MPa, 150 MPa, 300 MPa, 0.1 MPa + 50 °C, 150 MPa + 50 °C, and 300 MPa + 50 °C) were assessed. At room temperature, the 150 and 300 MPa treatments increased the hardness and chewiness of the pig trotter with weak denaturation of collagen proteins compared with the control group. Textural parameters were improved at 300 MPa + 50 °C, accompanied by an ultrastructural collapse of collagen fibers, the reduction in cross-links, DCN and GAGs levels, and unfolded triple-helix structure. We concluded that the positive effects on the textural parameters of pig trotters by a combination of treatments could be attributed to the collapse of collagen structure.
为阐明高压/加热组合对中式传统红烧猪蹄质地的影响，对不同处理（0.1 MPa、150 MPa、300 MPa、0.1 MPa + 50 °C、150 MPa + 50 °C和300 MPa + 50 °C）下的质地参数（弹性、咀嚼性、硬度和黏性）、二级结构、交联、核心蛋白聚糖（DCN）、糖胺聚糖（GAGs）水平以及胶原纤维的组织化学形态进行了评估。在室温下，与对照组相比，150 MPa和300 MPa处理增加了猪蹄的硬度和咀嚼性，同时胶原蛋白发生了轻微变性。300 MPa + 50 °C处理改善了质地参数，同时伴随着胶原纤维的超微结构塌陷、交联、DCN和GAGs水平降低以及三螺旋结构展开。我们得出结论，处理组合对猪蹄质地参数的积极影响可归因于胶原蛋白结构的塌陷。
