Food and Fermentation Industries >

2024 , Vol. 50 >Issue 17: 255 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036174

Effect of steam blasting on gel system and quality of pig skin

  • MA Xiangjie ,
  • MENG Shaohua ,
  • ZHAO Jiansheng ,
  • ZHANG Dequan ,
  • HUANG Xianqing ,
  • SONG Lianjun ,
  • QIAO Mingwu ,
  • WANG Nan ,
  • MA Yan
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  • 1(Henan Shuanghui Investment Development Co.Ltd., Henan Intelligent Meat Segmentation and BioTransformation Engineering Research Center, Luohe 462005, China)
    2(Henan Meat Technology Innovation Center, Luohe 462005, China)
    3(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China)4 (College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2023-05-17

  Revised date: 2023-09-07

  Online published: 2024-10-10

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Abstract

In this study, pig skin jelly was made by steam explosion, and the rheological characteristics and stability of pig skin gel after steam explosion were investigated, and the texture and sensory properties of pig skin jelly were studied.Results showed that compared with the traditional skin gel, the steam explosion greatly shortened the preparation time, the pig skin gel showed the typical shear thinning behavior, and the viscosity was obviously improved, the pig skin gel obtained under the pressure of 1.8 MPa had the best stability, the strength and texture of the prepared pig skin gel are suitable, and the sensory evaluation is the best.The results provide a new way for the rapid production and quality improvement of skin jelly.

Key words： pig skin jelly; steam explosion; gel system; stability; quality

Cite this article

MA Xiangjie , MENG Shaohua , ZHAO Jiansheng , ZHANG Dequan , HUANG Xianqing , SONG Lianjun , QIAO Mingwu , WANG Nan , MA Yan . Effect of steam blasting on gel system and quality of pig skin[J]. Food and Fermentation Industries, 2024 , 50(17) : 255 -260 . DOI: 10.13995/j.cnki.11-1802/ts.036174

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