Study On Effect Of Heat Treatment On Edible Quality And Collagen Structure Of Cowhide

There are a large number of beef cattle in China every year,but also a large number of cowhide by-products.Human consumption of cowhide has a long history.At present,compared with the leather industry,the exploitation of cowhide as raw material for food industry has advantages such as high utilization rate,wide commodity coverage and strong environmental protection,and has considerable development potential for the beef cattle slaughtering and processing industry.But at present,the development and utilization of cowhide is mainly based on the development of traditional technology,while the development of modern commercialization and industrialization technology lacks theoretical guidance and support.In view of this problem,this paper carried out the research on the edible quality of different breeds and different parts of cowhide,the processing function characteristics and protein structure of cowhide protein,in order to provide theoretical support for the modern development of cowhide food processing.This experiment choose Angus cattle and yak skin,as well as on the back of the neck of simmental,back,abdomen,buttocks skin as experiment material,first choose three varieties and four parts of simmental cattle hide,the 80? heating respectively 10,20,30,40,50 and 60 min after each time the food quality of basic nutritional quality,water holding capacity,whiteness value and texture(hardness,chewiness,adhesiveness and springiness),parameters such as evaluation of the different varieties and different parts of the edible quality of cowhide;Next,choose different breed cowhide back skin,the differences of processing function of cowhide collagen were extracted and studied;Once again,the structure of cowhide collagen was extracted from the back skin of simmental cattle,and use the Raman spectra of the structure change were studied after the cowhide collagen was heated at 40,60,80 and 100? for 10min.The results showed that:1.Study on changes of edible quality of different breeds of cowhide during heating:The results of the study on the edible quality of different breeds of cattle showed that the total protein content of Angus was much lower than that of simmental and yak,and the fat content was significantly higher.In the process of cowhide heating,the trend of texture characteristics was similar,but the size and occurrence point of the peak were different:the hardness and chewiness of Angus cattle were higher and the peak time was later.The whiteness values of the three kinds of cowhide were in a state that the inner and outer whiteness values gradually declined and became consistent.2.Study on food quality change of different parts of cowhide during heating:The results of the study on the edible quality of cattle hide in different parts by heating showed that the protein content of the buttocks of simmental cattle was high during the heating process,while the protein content of the abdomen and neck was low,the water loss was high.The hardness and chewiness of the buttocks were higher than those of the abdomen,neck and back,while the adhesiveness of the abdomen were lower than those of the other three.3.Study on the effect of heating on the microstructure and machining function characteristics of cowhide protein:The collagen extracted was analyzed by sem,and the original staggered structure was maintained in all three kinds of cow skins,Angus hides have a clearer structure.The longer the time and the higher the temperature,the more obvious the structural changes of cowhide were in TEM.In addition,Angus cattle maintained good emulsification stability,simmental cattle showed good water absorption,and yak protein showed good emulsification.4.Effect of heat treatment on structure change of cowhide protein:The use of Raman spectra of nondestructive testing(TND)protein structure method for cowhide protein were analyzed,and the results show that in addition to belong to the spectrum of amide ? place not change significantly with temperature,the other occurred on the temperature wave movement,and as the temperature increases in a certain degree of blue and red shift phenomenon.Peak strength showed a downward trend.Research has proved that,Different varieties and different parts of cowhide show different food quality characteristics through heating.Therefore,different cowhide should be used as food raw materials for the production and development of different edible cowhide products,and different varieties and different parts of cowhide should also reach different processing degrees required by the products.Different varieties of collagen extracted from cowhide have different features,and by contrast,extracted from Angus cattle hide collagen reticular structure more closely than other two kinds of cowhide,and collagen fiber cluster diameter and longer suits were extracted and used as support materials,and Angus cattle emulsion stability is good,but the water imbibition are a far cry from a simmental and yaks are compared,so should according to different need to choose different varieties of cowhide as raw material extraction.The collagen extracted from cowhide was sensitive to the heating temperature,and the red shift and blue shift were obvious at the key points of 40? and 80?.As the temperature rose,the secondary structure of collagen broke down,the collagen was decomposed,and the relative peak strength weakened.