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. 2022 Jun 16;11(12):1772.
doi: 10.3390/foods11121772.

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

Yuhai Lin  1   2 , Ying Wang  2 , Guofeng Jin  2 , Junjie Duan  1 , Yuemei Zhang  2 , Jinxuan Cao  2   3
Affiliations

The Texture Change of Chinese Traditional Pig Trotter with Soy Sauce during Stewing Processing: Based on a Thermal Degradation Model of Collagen Fibers

Yuhai Lin et al. Foods. .

Abstract

In order to clarify the influence of the thermal degradation of collagen fibers on the texture profile analysis (TPA) parameters of pig trotter stewed with soy sauce (PTSWSS), TPA (springiness, chewiness, hardness, and gumminess), the secondary structures, the cross-linkage, decorin (DCN) and glycosaminoglycan (GAG) levels, and the histochemical morphology of collagen fibers during the stewing process (0, 30, 60, 120 min) were assessed. The springiness and hardness increased after 30 min of stewing, along with the denaturation of collagen proteins. TPA parameters improved with the prolonged stewing times of 60 and 120 min, along with the ultra-structural dissolution of collagen fibers, and a substantial reduction in cross-linkage, DCN, and GAG levels, and the unfolded triple-helix structure. This study concluded that the TPA parameters of PTSWSS were dependent on the stewing time, and that the improvement in TPA parameters with longer stewing time could primarily be attributed to the thermal degradation of collagen fibers.

Keywords: collagen fibers; pig trotter stewed with soy sauce; secondary structures; stewing time; texture.

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Conflict of interest statement

The company provided all samples, participated in the design and analyzed part experimental results. The objective of the company is to reveal the knowledge and the principle of science, instead of getting commercial process parameters. The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The effect of stewing time (0, 30, 60 and 120 min) on the texture. (A) for springiness; (B) for hardness (g); (C) for chewiness; (D) for gumminess. All values are means ± SE. a–d Different letters indicate significant differences among treatments (p < 0.05).
Figure 2
Figure 2
The effect of stewing time (0, 30, 60 and 120 min) on the ultra structure of fat globules. (A–D) represents samples at 0, 30, 60 and 120 min, respectively; magnification ×100.
Figure 3
Figure 3
The effect of stewing time (0, 30, 60 and 120 min) on the ultra structure of collagen fibers. (A–D) represents samples at 0, 30, 60 and 120 min, respectively; magnification ×100.
Figure 4
Figure 4
The effect of stewing time on the Raman spectra of collagen. (A–D) represents samples at 0, 30, 60 and 120 min, respectively.
See this image and copyright information in PMC

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