Changes in Texture and Collagen Properties of Pork Skin during Salt–Enzyme–Alkali Tenderization Treatment

作者：Qiang Zou, Yuyou Chen, Yudie Liu, Linghui Luo, Yuhan Zheng, Guilian Ran, Dayu Liu · 发表于：Foods · 年份：2024 · DOI：10.3390/foods13203264 · 被引用次数：7 · 研究领域：Collagen: Extraction and Characterization、Dyeing and Modifying Textile Fibers、Meat and Animal Product Quality

The effects of salt–enzyme–alkali progressive tenderization treatments on porcine cortical conformation and collagen properties were investigated, and their effectiveness and mechanisms were analyzed. The tenderization treatment comprised three treatment stages: CaCl2 (25 °C/0–30 min), papain (35 °C/30–78 min), and Na2CO3 (25 °C/78–120 min). The textural, microscopic, and collagenous properties (content, solubility, and structure) of pork skin were determined at the 0th, 30th, 60th, 90th, and 120th min of the treatment process. The results showed that the shear force, hardness, and chewability of the skin decreased significantly (p < 0.05), and the elasticity exhibited a gradual increase with the progression of tenderization. The content and solubility of collagen showed no significant change at the CaCl2 treatment stage. However, the soluble collagen content increased, the insoluble collagen content decreased, and the collagen solubility increased by 18.04% during the subsequent treatment with papain and Na2CO3. Meanwhile, the scanning electron microscopy results revealed that the regular, wavy structure of the pig skin collagen fibers gradually disappeared during the CaCl2 treatment stage, the overall structure revealed expansion, and the surface microscopic pores gradually increased during the papain and Na2CO3 treatment stages. The findings of the Fourier transform infrared spectroscopy analysis indicated that the hydrogen bonding interactions between the collagen mole...