Establishment Of Pork Skin Jelly Sensory Evaluation System And Its Processing Technology

In recent years,pork products consumption have been increasing,and pork skin has become a resource-rich,cheap and easy-to-obtain material for meat products.Pork skin is rich in collagen and minerals,which can be made into high-protein,low-fat,and low-calorie skin jelly products through suitable procession.The skin jelly is not only good in color,smell,taste,and taste,but also has character of instant taste.The taste characteristic of melting,called "meat jelly",has won the love of many diners.This article takes pork skin jelly as a representative research object,with the help of modern food sensory scientific research method system,in-depth research was taken on the taste characteristics and influencing factors of skin jelly.The main research results are listed as follows:First of all,taking 8 commercially available pork skin jelly as the research object,through quantitative description and analysis,the descriptive words of the texture and attributes of pork skin jelly are obtained as toughness,chewing resistance,melting in the mouth,compactness,etc.,and the description of the properties were created,which was transparent,clear,crystal-like,etc.In the end,after sensory analysis,the core feature descriptors of the skin jelly are: transparent,melt in the mouth,and Q bomb.In order to explore the influence of the heating process on the sensory quality of the skin jelly,different heating times(1 h,2 h,3 h,4 h,5 h),different heating temperatures(60℃,70℃,80℃,90℃,100℃)and different ratios of material to water(1:2,1:3,1:4,1:5)were set.Through single factor test,the best boiling condition for making skin jelly was 80℃,2 h with the ratio of 1:3.The pork skin jelly prepared under these conditions has a gel strength of 84.03 g and a collagen content of 4.35g/100 g.The sensory evaluation results show that the pork skin jelly obtained under this condition has a palatable texture,bright color,complete tissue state,and good sensory acceptance.Finally,through the analysis of SEM,SDS-PAGE,laser particle size analyzer,Zeta potential,Fourier infrared spectroscopy(FT-IR),the microstructure changes of the skin jelly in different heating processes,the subunit composition and molecular weight distribution of gelatin were evaluated.The results show that changes in the microstructure and molecular cross-linking of the skin jelly with different cooking processes were evaluated.The heating time and temperature affect the molecular weight distribution and structure of the gelatin in the pork skin jelly.A longer heating time and a higher temperature both will degrade the gelatin.Shorter heating time and lower heating temperature can get gelatin with higher molecular weight.The ratio of material to water mainly affects the concentration of gelatin in the skin jelly solution,so that internal molecular cross-linking and microstructure have little effect on the molecular weight distribution and secondary structure of gelatin.