Hydrothermal shrinkage behavior of pigskin

Miao, Keyan; Li, Xinying; Yang, Die; Xu, Yongbin; Mu, Changdao; Li, Defu; Ge, Liming

doi:10.1016/j.tca.2021.178896

Cited by 4 publications

(4 citation statements)

References 31 publications

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“…It is generally believed that the overall influence of the longitudinal and transverse shrinkage of myofibrils caused by the denaturation of myofibrillar proteins on meat products was toughening, whereas the denaturation and degradation of collagen in connective tissue could cause meat to tenderizing (Dominguez‐Hernandez, Salaseviciene, & Ertbjerg, 2018). Collagen underwent protein denaturation (involving the rupture of hydrogen bonds in collagen triple helix), the increase in the diameter of fibrils (due to the water molecules entering the space of three α‐chains), and the shrinkage of collagen fibers (up to one‐quarter of their resting length) during hydrothermal treatment (50–70°C) (Miao et al, 2021; Tornberg, 2005). The thermal shrinkage of collagen fibers in intramuscular connective tissue contributed considerably to the increase of meat toughness (Latorre et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

“…The collagen fiber in cooked chicken claw showed the disappearance of regular wave structure, a significant decrease in number, and an increase in fiber gap and fiber diameter (Figure 2b). It is speculated that the increase in fiber gap and diameter was due to the dissolution of collagen during stewing and the entry of water molecules into the collagen triple helix (Dong et al, 2019; Miao et al, 2021). The collagen fibers in chicken claw became short, loose, and disordered after thermal processing, which indicated that the collagen fibers were thermally decomposed (Figure 2c–f).…”

Section: Resultsmentioning

confidence: 99%

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

Tang

Zhou

Xie

et al. 2022

Journal of Texture Studies

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The effects of thermal processing on the texture and collagen properties of ready‐to‐eat chicken claws were investigated and the relationship between the texture of chicken claws and the collagen properties of connective tissue was further discussed. The texture, sensory and collagen characteristics (content, solubility, and structure), and the degradation of insoluble collagen of chicken claws underwent thermal processing at 90°C/30 min, 100°C/30 min, 115°C/15 min, and 121°C/10 min were measured. The results showed that thermal processing significantly reduced the textural parameters (hardness, springiness, cohesiveness, chewiness, and resilience) of chicken claws, and the textural deterioration intensified with the increase in temperature. Thermal processing aggravated the degradation of collagen fibers in cooked chicken claws, resulting in decreased insoluble collagen content and increased collagen solubility. Moreover, higher thermal processing temperature produced more soluble collagen components composed of low‐molecular weight peptides. The textural deterioration of chicken claws caused by thermal processing was related to the decrease of insoluble collagen content and the increase of content of soluble collagen composed of low‐molecular weight peptides. On the one hand, the decreased of insoluble collagen content led to the weakening of connective tissue. On the other hand, low‐molecular weight peptides hindered the cooling renaturation of soluble collagen, leading to the formation of gels with poor mechanical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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

Tang

Zhou

Xie

et al. 2022

Journal of Texture Studies

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“…The first peak indicates the leather's denaturation temperature (Td), and the second peak indicates collagen network decomposition (Tm) (Valeika, 2020). The weakening of the mechanical stability of the leather occurs as the fiber network of the grown tissue undergoes degradation (Meyer et al, 2021;Miao et al, 2021). Cowhide and pigskin leather have similar chemical compositions as they are both animal skin types.…”

Section: Thermal Analysismentioning

confidence: 99%

“…Tannery has been an essential industry since ancient times (Liu et al, 2016). Chemically modifying animal skin results in more robust and more flexible materials, which can prevent further damage (Miao et al, 2021). These materials have been widely used in the fashion industry, footwear, automotive, technical materials, and other applications (Hermiyati et al, 2017;Meyer et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Unveiling the Signature of Halal Leather: A Comparative Study of Surface Morphology, Functional Groups and Thermal Characteristics

Syabani,

Iswahyuni,

Warmiati

et al. 2023

Indonesian Journal of Halal Research

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The halal certification of products holds significant importance for Muslim consumers, necessitating the development of reliable techniques for identifying leather products made from raw materials. This study employed rapid and accurate analytical methods to distinguish between cowhide, pigskin, and artificial leather. A combination of scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC) was used to assess the variations in collagen fiber structures and thermal stability among the leather samples. The findings revealed that morphological surface analysis, including grain patterns and pores, facilitated swift differentiation between different leather types. Pigskins exhibit three-hole patterns on their morphological surface compared to cowhide, with random pores and tighter grain patterns, whereas artificial leather lacks natural grain patterns and pores altogether. While FTIR spectra exhibited similarities between cowhide and pigskin leathers, variations in vibration intensity enabled effective discrimination. Artificial leather, particularly PVC-based materials, displayed distinct spectra, allowing FTIR spectroscopy to effectively discern between halal and non-halal leather. Cowhide possesses strong and sharp vibration at wavenumber 1736, 1277, and 817 cm-1 compared to pigskin, which has stronger vibration at 1534 cm-1. Meanwhile, PVC-based artificial leather exhibited stretching at 1723 and 744 cm-1 wavenumbers. DSC analysis proved valuable in differentiating between genuine and artificial leather based on unique peaks and thermal behavior. These three techniques provide reliable means to determine the raw material origins of leather products.

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Influence of softwood cellulose fiber and chitosan on the film-forming properties of collagen fiber

Liu

et al. 2021

Food Bioscience

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Hydrothermal shrinkage behavior of pigskin

Cited by 4 publications

References 31 publications

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

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

Unveiling the Signature of Halal Leather: A Comparative Study of Surface Morphology, Functional Groups and Thermal Characteristics

Influence of softwood cellulose fiber and chitosan on the film-forming properties of collagen fiber

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