{"title":"鸡皮从未加工状态到可食用状态的转变:基于机械、微观结构和流变特性","authors":"","doi":"10.1016/j.fbp.2024.07.015","DOIUrl":null,"url":null,"abstract":"<div><p>Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5000,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties\",\"authors\":\"\",\"doi\":\"10.1016/j.fbp.2024.07.015\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.</p></div>\",\"PeriodicalId\":12134,\"journal\":{\"name\":\"Food and Bioproducts Processing\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2024-07-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioproducts Processing\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0960308524001408\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"BIOTECHNOLOGY & APPLIED MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioproducts Processing","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0960308524001408","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"BIOTECHNOLOGY & APPLIED MICROBIOLOGY","Score":null,"Total":0}
Transformation of chicken skin from raw to edible state: Based on mechanical, microstructure and rheological properties
Although the important role of skin on sensory enjoyment of boiled chicken products has been recognized, the transform patterns of skin during the soft-boiling process have not yet been revealed. In our research, a significant positive correlation between collagen content, solubility, springiness, cohesiveness, elongation, solid melting temperature (Tm) and enthalpy (ΔH) were indicated and a viscoelastic texture was formed from 40 to 60 min by strong bond energy and molecular conformation changes. It was the key transition period mainly caused by the swelling of the chicken skin and strong hydration of collagen, which greatly contribute to the smooth and tenderness of chicken skin. Subsequent heating induced the significant transform of collagen evidenced by breaking of collagen bundles. Interestingly, even prolonged heating to 80 min did not induced loss of elastic properties of chicken skin. In summary, this study analyzed the structural-rheological characteristics of chicken skin by moderate heat-induced degradation and provided insights for processing mechanism of food materials rich in collagen.
期刊介绍:
Official Journal of the European Federation of Chemical Engineering:
Part C
FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering.
Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing.
The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those:
• Primarily concerned with food formulation
• That use experimental design techniques to obtain response surfaces but gain little insight from them
• That are empirical and ignore established mechanistic models, e.g., empirical drying curves
• That are primarily concerned about sensory evaluation and colour
• Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material,
• Containing only chemical analyses of biological materials.