Effect of High Pressure/Heating Combination on the Structure and Texture of Chinese Traditional Pig Trotter Stewed with Soy Sauce

Abstract

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.

Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw

“…Long‐time low‐temperature cooking improved the tenderness of meat products by weakening the mechanical strength of connective tissue (Latorre, Palacio, Velázquez, & Purslow, 2019), which involved the destruction of the structure of collagen fibers and the decrease of insoluble collagen content (Li et al, 2019). Also, the combined treatment of high pressure/heating could cause the collagen‐based products with soft texture by unraveling the triple‐helix structure of collagen and inducing the ultrastructural collapse of collagen fibers (Wang, Sheng, Zhang, Geng, & Cao, 2022). However, the relationship between the collagen characteristics and the texture of meat and meat products still needs to be further clarified, as Li, Ha, Warner, and Dunshea (2022) recently pointed out that collagen characteristics affected meat tenderness but varied with species, muscle, and age.…”

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

“…It is well known that the thermal treatments could induce a damage to the cross-links and consequently, a collapse of the collagen structure, which thus contributes to the enhancement of the textural properties (Shorthose & Harris, 2010). Our previous study has investigated an effect of a high pressure/heating combination on the texture of pig trotters and found that the treatment under the 300 MPa + 50 C improved the textual parameters, that is, springiness, chewiness, hardness, and gumminess (Wang, Sheng, Zhang, Geng, & Cao, 2022). This is highly associated with the thermal degradation of collage fibers during heating.…”

Green Processing Technology of Meat and Meat Products

“…Wang et al [ 17 ] demonstrated that ultrasound combined with sous-vide cooking was closely related to the improvements in the textural quality of spiced beef. Wang et al [ 18 ] demonstrated that the treatment of high pressure at 50 °C significantly improved the textural parameters of Chinese traditional pig trotter with soy sauce. However, Zhang et al [ 14 ] found that the treatment of chitosan/collagen peptides/cinnamon bark essential oil composite coating reduced some volatile compounds such as alcohols, aldehydes, ketones, and acetate during the processing of dry-aged beef, but the treatment only had a slight influence on the quality of dry-aged beef.…”