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

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 glycos...

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Bibliographic Details
Main Authors: Yuhai Lin, Ying Wang, Guofeng Jin, Junjie Duan, Yuemei Zhang, Jinxuan Cao
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
pig trotter stewed with soy sauce
texture
stewing time
collagen fibers
secondary structures
Online Access:https://www.mdpi.com/2304-8158/11/12/1772

Internet

https://www.mdpi.com/2304-8158/11/12/1772

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