Zhang Yuemei, Geng Fang, Wang Ying, Cao Jinxuan
Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China.
Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, China.
J Texture Stud. 2023 Apr;54(2):268-275. doi: 10.1111/jtxs.12735. Epub 2022 Dec 23.
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.
本研究旨在探讨酸或碱处理对中式传统卤猪蹄质地特性的影响，并研究其与胶原纤维降解的关系。将猪蹄分别置于pH值为4、5、6、7和8的环境中，然后在95°C下炖煮60分钟。评估了猪蹄的质地参数（弹性、咀嚼性、硬度和黏性）以及胶原纤维的拉曼光谱、交联、核心蛋白聚糖和糖胺聚糖含量。pH值为4、5、6和8的酸或碱处理改善了质地特性，表现为咀嚼性、硬度和黏性降低，同时促进了二级结构的展开，表现为α-螺旋减少，无规卷曲增加，此外还导致了共价交联的断裂，表现为交联、核心蛋白聚糖和糖胺聚糖减少。因此，本研究得出结论，酸或碱处理对中式传统卤猪蹄的质地改良具有积极作用，且与诱导胶原纤维降解有关。
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