Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

Hwang, Young-Jung; Hwang, Seol-A; Lee, Ju-Woon

doi:10.5851/kosfa.2016.36.1.19

Cited by 2 publications

(2 citation statements)

References 6 publications

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“…Pig trotter stewed with soy sauce (PTSWSS) is a very popular meat product in Asia, especially in China and Korea, due to its unique texture, taste, and flavor, and because it contains a large amount of collagen [ 1 , 2 , 3 ]. Chinese traditional PTSWSS is produced by washing, boiling in water for 5 min, cooling, and then stewing in marinated sauce for a long time.…”

Section: Introductionmentioning

confidence: 99%

“…In the Chinese market, the prices of pig trotters that are processed from connective tissues such as skin and tendons are 1.2–3.5 times those of “normal” meat products. A texture with a certain springiness, hardness, chewiness, and gumminess is considered an important sensory characteristic and quality attribute for product palatability, which determines the purchasing behavior of consumers [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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

Lin

Wang

Jin

et al. 2022

Foods

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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.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Lin

Wang

Jin

et al. 2022

Foods

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Dietary Chlorogenic Acid Improved Muscle Quality, Antioxidant Capacity, and Pro‐Inflammatory Responses of Blackspotted Croaker Protonibea diacanthus

Zhang,

Guo,

Lin

et al. 2024

Aquaculture Nutrition

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The widespread use of commercial feeds with high‐fat content in aquaculture may lead to oxidative stress and inflammation in fish during culture, which may cause changes in fish muscle texture. Therefore, mitigating oxidative stress and inflammation during fish farming holds paramount importance in improving fish muscle quality. In this study, we investigated the effect of different dietary levels of chlorogenic acid (CGA; 0, 100, 200, 400, 800, 1600 mg/kg diet, P1–P6) in commercial diets on the muscle of blackspotted croaker (Protonibea diacanthus) through an 8‐week feeding trial in open sea cages. The results showed that high dietary CGA levels (P5–P6) could significantly reduce muscle oxidative stress and inflammation (P < 0.05). Muscle toughness (hardness, chewiness, shear force, and gumminess) improved significantly as CGA levels increased (P < 0.05). It was also observed that the gap of muscle fiber was significantly reduced, while the muscle fiber density was significantly increased with the increase of CGA level (P < 0.05). Notably, dietary CGA also had a significant effect on collagen content in the muscle (P < 0.05), which may also be a crucial factor affecting muscle texture. Furthermore, it was found that the reduction of inflammation and increase of collagen deposition in muscle by dietary CGA may be related to the upregulation of transforming growth factor beta (TGF‐β) signaling pathway. Finally, it can be concluded that a dietary CGA supplementation of 1173.11 mg/kg is suggested for the aquaculture of P. diacanthus, based on the muscle texture quality.

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Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

Cited by 2 publications

References 6 publications

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

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

Dietary Chlorogenic Acid Improved Muscle Quality, Antioxidant Capacity, and Pro‐Inflammatory Responses of Blackspotted Croaker Protonibea diacanthus

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