Pork Skin Research Articles

Effects of adding different contents of pig rind on physical and chemical properties and sensory qualities of wheat bran chicken sausage

Chicken sausage is one of the very popular meat products. In order to change the nutritional composition of chicken sausage and increase the content of dietary fiber, we add bran, but it affects the textural properties of chicken sausage. Pork rind is rich in collagen and is a natural and safe food gel. Pork rind content affects the cooking loss, color, TPA, moisture distribution and sensory evaluation results of cooked sausage products. In this study, six different pigskin content treatment experiments were set up: 0 %, 5 %, 10 %, 15 %, 20 %, and 25 %. This research shows that adding pork rind can reduce cooking loss during the sausage heating process. As more pork rind was added, the L* and b* values of minced meat and chicken sausage gradually increased, while the a* value gradually decreased. The chewiness of the sausages in the test group was significantly reduced (p<0.05), except for T1, while the elasticity, recovery, and cohesiveness did not change significantly (p>0.05), and the hardness value increased significantly (p<0.05). The hardness of the sausages increased significantly (except in T5). Compared with the control group, the relaxation times of hydrated water and immobilized water in the treatment group became shorter, while the relaxation times of free water shifted to a longer direction. Sensory evaluation revealed that the hardness score of the T5 group was significantly lower than that of the control group. Based on these results, the sausage quality of the T3 group (pork rind 15 %) was the highest. This study improves the gel properties of bran chicken sausage, provides scientific data support for the application of pork rind in chicken sausage, improving the application value of pork rind.

Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer.

This study aimed to develop a biodegradable container made of pork gelatin. Gelatin was extracted from pork skin by hot water at 80 °C, and containers were prepared by adding eggshell powder (20%) as a pore agent, and walnut powder (0.08 wt%; PEW1, 0.14 wt%; PEW2) to improve hardness. The blends were molded for each experiment and dried at 30 °C for 24 h, at 40 °C for 16 h, and at 121 °C for 16 h. The containers were analyzed with respect to morphological (SEM; scanning electron microscope), mechanical (tensile strain and stress), and thermal (DSA; differential scanning calorimetry and TGA; thermogravimetric analysis) properties, as well as biodegradability. SEM investigation showed a smoother surface for PEW1 than for PEW2. The tensile stress of PEW2 (37.86 MPa) was significantly higher than that of PEW1 (28.40 MPa), and the melting enthalpies were 137.60 J/g (PEW1) and 309.60 J/g (PEW2). TGA showed similar properties, but PEW2 contained more lignin; therefore, its decomposition temperature was higher. The PEW1 and PEW2 containers were completely biodegraded after approximately 7 and 11 weeks, respectively. Walnut shell powder increased the hardness, but slowed the biodegradation process. The applications of this biodegradable container are short-lived products such as food packaging.

Olive oil oleogels as strategy to confer nutritional advantages to burgers

The effect of bovine back fat replacement by oleogels containing pork skin and olive oil on the oxidative stability, physicochemical, technological, nutritional, and sensory parameters of burgers was evaluated. Four different hamburger (H) were manufactured: with 90 % of lean beef and 10 % of bovine back fat (control, HC), or with 10 % of pork skin/water/virgin olive oil (HVOO), stripped olive oil added of an olive leaf extract (HESOO) or stripped olive oil (HSOO) oleogels, at 20:60:20 ratio. Physical-chemical stability was assessed after storage for 7 days at 4 °C and for 90 days at −20 °C, under non-vacuum and vacuum packaging.A reduction in the fat content by 80 % and in the energy content by 35 %, an increase in the protein content by 15 % and a better fatty acid profile were achieved in the oleogel containing burgers. After processing at 180 °C (grill), hardness, chewiness, sensory parameters and overall acceptability were high and comparable to control. All burgers were oxidative stable during 7 days at 4 °C. After storage for 90 days at −20 °C, only HSOO samples stored under non-vacuum packaging were oxidized. The antioxidant content in samples HVOO and HESOO efficiently prevented the oxidation of these samples.

반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립

The objective of this study was to determine the optimal mixing ratios of pork skin gelatin, κ-carrageenan, and calcium chloride for manufacturing senior-friendly gelatin gels with hardness for tongue or gum intake, as well as fulfilling protein, dietary fiber, and calcium contents of the Korean industry standard (KS) for senior-friendly foods. The optimal mixing ratio of the ingredients was determined within 6.60~33.3% (w/v) pork skin gelatin, 2.50~6.25% (w/v) κ-carrageenan, and 0.235~2.351% (w/v) calcium chloride using response surface methodology. The mixing ratios for the senior-friendly gelatin having the hardness of 2 to 5 N/cm2 were predicted as 6.605~11.331% (w/v) pork skin gelatin, 2.74~6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride. The amounts of nutrients (proximate composition, calcium, and dietary fiber contents) in the senior-friendly gelatin gels were significantly affected by changing the mixing ratio of the three ingredients. In conclusion, thereby mixing 6.605~11.331% (w/v) pork skin gelatin, 2.74~6.25% (w/v) κ-carrageenan, and 0.235% (w/v) calcium chloride, it could be confirmed to control the hardness corresponding to 2nd to 3rd hardness grades of senior-friendly gelatin gels, with fulfilling the nutrients standards for 6 g of protein, 80 mg of calcium, and 2.5 g of dietary fiber per 100 g of product.

Mimic Pork Rinds from Plant-Based Gel: The Influence of Sweet Potato Starch and Konjac Glucomannan.

This study investigated the effect of sweet potato starch (SPS) and konjac glucomannan (KGM) on the textural, color, sensory, rheological properties, and microstructures of plant-based pork rinds. Plant-based gels were prepared using mixtures of soy protein isolate (SPI), soy oil, and NaHCO3 supplemented with different SPS and KGM concentrations. The texture profile analysis (TPA) results indicated that the hardness, cohesiveness, and chewiness of the samples improved significantly after appropriate SPS and KGM addition. The results obtained via a colorimeter showed no significant differences were found in lightness (L*) between the samples and natural pork rinds after adjusting the SPS and KGM concentrations. Furthermore, the rheological results showed that adding SPS and KGM increased both the storage modulus (G’) and loss modulus (G’’), indicating a firmer gel structure. The images obtained via scanning electron microscopy (SEM) showed that the SPS and KGM contributed to the formation of a more compact gel structure. A mathematical model allowed for a more objective sensory evaluation, with the 40% SPS samples and the 0.4% KGM samples being considered the most similar to natural pork rinds, which provided a comparable texture, appearance, and mouthfeel. This study proposed a possible schematic model for the gelling mechanism of plant-based pork rinds: the three-dimensional network structures of the samples may result from the interaction between SPS, SPI, and soybean oil, while the addition of KGM and NaHCO3 enabled a more stable gel structure.

Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder.

This study analyzes the food storage stability of biodegradable containers made of pork skin gelatin polymer. Packaging materials were prepared with different proportions of walnut shell powder, including 10% (W10), 20% (W20), and polyethylene packaging (PE) as a control. To analyze storage stability, parameters such as pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), microbial population, and color were measured. The pH, yeast and mold, redness, and yellowness of W10 and W20 had no significant difference compared to those of PE in all storage periods (p > 0.05). The TBARS of W20 was shown to slowly increase compared to W10. The VBN concentration of W10 and W20 were significantly higher than that of PE in the first and second weeks, but there was no significant difference in the third week (p < 0.05). The total bacterial counts of W10 and W20 were significantly higher than that of PE during the first week (p < 0.05), but there was no significant difference thereafter (p > 0.05). The lightness values of W10 and W20 were significantly lower than that of PE in the second and third weeks (p < 0.05). These results indicated that biodegradable containers containing up to 20% walnut shell powder can substitute plastic packaging materials.

Stability Evaluation of Caulerpa racemosa as Novel Halal Capsule-Shell

BACKGROUND: The capsule shell is generally made from mammalian gelatin; according to Europe gelatine manufacturers of Europe, about 80% of the base material of the capsule shell comes from pork skin and 15% from cow skin. This raises a great deal of concern in the community, especially on the religious aspect. Muslims are prohibited from consuming anything made from pork, while Hindus are forbidden from consuming anything made from beef. To reduce public concern, an alternative medicine shell made from natural ingredients is necessary. AIM: This study aims to discover the potential of a new medicinal shell, which is made from the stem of sea grapes (Caulerpa racemosa). METHODS: This laboratory experimental study used a completely randomized design with three treatment variations, namely, the ratio between the volume of chitosan and tripolyphosphate in Sample 1 (V1) was 2:1, Sample 2 (V2) was 3.5:1, and Sample 3 (V3) is 5:1. Each sample was replicated 3 times (triples) and used the analytical method of the association of official analytical chemists. The dough is then printed on capsules of size O (300–500 mg; 0.5 g). RESULTS: The results obtained are the particle size, polydispersity index, and zeta potential of V1, V2, and V3 that are significantly different (p &lt; 0.0001, p = 0.0004, and p &lt; 0.0001) based on the one-way Analysis of variance test. CONCLUSION: From these results, the V3 nanocapsule variant is the best variant and has the potential to be an alternative to drug capsule shells.

Correlations between rheological and mechanical properties of fructo-polysaccharides extracted from Ornithogalum billardieri as biobased adhesive for biomedical applications

Polysaccharides are extracted from Ornithogalum by maceration using different ultrasound (US) treatment times (0%US, 50%US, 100%US), and under optimized extraction conditions (OP%US). The total carbohydrates content (TCC) and proteins content of the extracts were determined. Data show that the extraction parameters significantly influence the extracts composition. Rheological measurements allowed determining the liquid, intermediate and gel states of the extract's solutions. The adhesion strength of the solutions was evaluated on paper and polylactide (PLA) substrates to evaluate their potential as environmentally friendly adhesive. OP%US presents the highest adhesion strength (1418.3 kPa) on paper, and is further tested on pork skin substrates. The adhesion strength is higher on skin/paper (870 kPa) than on skin/skin (411 kPa) substrate due to the capillary force of paper which allows penetration of adhesive into the micropores of paper. The correlation between rheological properties and adhesion strength indicates that the adhesion strength strongly depends on the state of adhesives and the substrate type. SEM analyses show that higher adhesion strength (intermediate and gel states) involves both cohesive and adhesive failure, whereas only adhesive failure is observed in liquid state on PLA substrates. Therefore, these polysaccharides extracts could be very promising as tissue adhesive in medical applications.

Pendampingan Pengelolaan Usaha Industri Kecil sebagai Peningkatan Ekonomi Masyarakat Kerupuk Rambak Kabupaten Kendal

One of several UMKM centers in Tegal Regency is the rambak cracker industry center located in Tegal Village, Adiwerna District. The rambak cracker industry center in this village has been able to grow and develop and has great potential to improve the welfare of the community. Local leather is increasingly difficult to obtain due to competition in demand for the leather tanning industry, causing several leather rambak cracker industries to use imported leather as their raw material. Imported leather is imported from Korea and China, from suppliers and wholesalers who are able to import directly from abroad, which generally trade in imported leather is done clandestinely (not done in public markets). The problem that arises is the guarantee of the halalness of imported leather that will be used as rambak crackers, because it is feared that it comes from pork skin or from cow skin that is cut illegally. And also the production in Adiwerna District is still manual and everything Mr. Sutrisno does is still out of date in terms of packaging design and marketing methods. The target community is residents in the Tanjungsari District, Tegal Regency. The first target is the wives of the Village Heads in the Adiwerna District totaling 35 (thirty five) people. This audience is considered a strategic audience in continuing to disseminate knowledge about how to process crackers from cowhide to the community in their respective villages. In this training, under the guidance of the rambak cracker entrepreneur, Mr. Sutrisno, this training and service got a significant increase from the results of improving the economy of the surrounding community and increasing sales in small industrial businesses around the Adiwerna sub-district.

Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3.

Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15–20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.

Hydrolysates and peptide fractions from pork and chicken skin collagen as pancreatic lipase inhibitors.

The objective of this work was to obtain hydrolysates and peptide fractions from pork (PSC) and chicken (CSC) skin collagen extracts and to evaluate their ability as pancreatic lipase inhibitors. Collagen extracts were hydrolyzed with collagenase or a protease from Bacillus licheniformis (MPRO NX®) at 6, 12, and 24h. After 24h incubation, the highest degree of hydrolysis of PSC (p<0.05) was obtained with collagenase (72.58%), while in CSC was obtained with MPRO NX® (64.45%). Hydrolysates obtained at 24h had the highest inhibitory activity of lipase (p<0.05). CSC/collagenase hydrolysates (10mg/mL) presented the highest inhibitory activity (75.53%) (p<0.05). Ultrafiltrated fractions >5kDa from CSC/collagenase and PSC/MPRO NX® hydrolysates were the most bioactive fractions (IC50: 4.33mg/mL). The highest were obtained by CSC peptides (IC50s: 6.30 and 6.08mg/mL). These results may be considered as a novel approach to use collagen hydrolysates, or their peptide fractions, as promising natural inhibitors of pancreatic lipase.

검류를 첨가한 고령친화형 젤라틴 젤의 이화학적 특성

Purpose: This study was conducted to evaluate the effects of various gums on the physicochemical properties of senior-friendly gelatin gels. Methods: The concentrations of gelatin and gum were fixed at 6 g/100 g and 2.5 g/100 g, based on the minimum protein and dietary fiber content recommendations for nutritional components of the Korea senior-friendly food standard (KS H 4897). The control gelatin gel was prepared with only pork skin gelatin (6%, w/v), and gum-gelatin gels were formulated with 6% gelatin and 2.5% κ -carrageenan, 2.5% tamarind gum, and 2.5% sodium alginate, respectively. The pH, color, hardness, and heat denaturation properties of the gum-gelatin gels were determined. Results: The addition of 2.5% gums significantly affected the pH of the 6% gelatin gels, of which the sodium alginate-gelatin gel showed the highest pH value (p<0.05). In terms of color characteristics, all the gum-gelatin gels showed lower CIE L* (lightness) than the control gelatin gel (p<0.05). The addition of 2.5% sodium alginate significantly changed the CIE a* (redness) and CIE b* (yellowness) of the 6% gelatin gel. The addition of 2.5% gums significantly decreased the hardness of the 6% gelatin gel samples, of which the gum-gelatin gel with 2.5% κ-carrageenan showed the lowest hardness (p<0.05). Moreover, the results for thermal denaturation properties showed decreased onset temperature in the gum-gelatin gel samples with 2.5% tamarind gum or 2.5% sodium alginate. Conclusion: The results of this current study show that the addition of 2.5% κ-carrageenan could permit the manufacture of senior-friendly gum-gelatin gels that belong to the 3rd grade of hardness (gingiva intake) based on KS H 4897. Furthermore, it could be suggested that the use of gums could be one of the promising strategies to produce senior-friendly gelatin gels with a soft texture and high protein content.

Flexible Microwave Biosensor for Skin Abnormality Detection Based on Spoof Surface Plasmon Polaritons

Point-of-care testing plays an important role in the detection of skin abnormalities. The detection of skin abnormalities requires sufficient depth and no harm. A flexible microwave biosensor based on spoof surface plasmon polaritons was designed to meet the requirements of skin abnormalities. The designed biosensor, which works at 11.3 GHz, is small and can be flexibly attached to the skin surface of any part of the human body for measurement. The health status of the skin can be evaluated by the resonant frequency and the magnitude of the reflection coefficient of the sensor. The sensor was tested on pork skin. The experiment results showed that the sensor can detect skin abnormalities such as skin burn, skin tumor, and others. Compared with other sensors, the sensor has sufficient penetration depth because of the strong penetration of microwave electromagnetic waves. It is the first flexible microwave biosensor used for skin, which involves point-of-care testing, and continuous monitoring of skin.

Polymer Brush Formation Assisted by the Hierarchical Self-Assembly of Topological Supramolecules.

The development of methods for the polymer brush layer formation on material surfaces to improve the surface properties has been researched for decades. Here, we report a novel approach for the formation of a polymer brush layer on materials and the alteration of the surface properties using a pseudo-polyrotaxane nanosheet (PPRNS). In the PPRNS, β-cyclodextrin (CD) selectively covered the central poly(propylene oxide)29 segment of the carboxyl-terminated poly(ethylene oxide)75-b-poly(propylene oxide)29-b-poly(ethylene oxide)75 (COOH-EO75PO29EO75) triblock copolymer to form columnar crystals. The EO chains of COOH-EO75PO29EO75 then adopt polymer brush conformations and exhibit an oil-repellent property on the material surfaces. Based on the flexibility derived from the nanosheet structure, the PPRNS showed high adhesion to the Blu-ray disk substrate (1D bending), polystyrene spherical beads (2D bending), and random rough surface of pork skin. The PPRNS is expected to become a new method for obtaining polymer brush layers and improving the surface properties irrespective of the material type.

Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying.

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness.

We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found that the oil content, breaking force, and puffing ratio of fried pork skin with different raw skin thickness have no significant difference under similar water content (1.68–1.98 g/100 g wet weight basis, wb) after 3–5 min of deep-frying at 180 °C. Additionally, sensory score results have shown that fried pork skins with 4 mm raw skin thickness had lower flavor, texture, and overall acceptability than those with 2 mm and 3 mm raw skin thickness. Scanning electron micrographs (SEM) have revealed less holes and irregular and crack microstructure in fried pork skins with 4 mm raw skin thickness than in other groups. Different thickness of raw pork skins resulted in different effects in microstructure and influenced water evaporation and oil uptake of fried pork skin. Finally, we have proposed the kinetic equations of water loss and oil uptake of fried pork skins. Fried pork skin from raw skin thicker than 4 mm need frying at temperature higher than 180 °C to improve their puffing ratio and sensory acceptability.

Comparative Analysis of Collagen-Containing Waste Biodegradation, Amino Acid, Peptide and Carbohydrate Composition of Hydrolysis Products

This paper aimed to study the biodegradation of collagen-containing waste (pork skin) induced by collagenase and Neutrase 1.5 MG enzymes and compare the amino acid, peptide, and carbohydrate composition of hydrolysis products. It was found that the degree of biodegradation of collagen-containing raw materials (pork skin) reached 78% when using an enzyme preparation (collagenase with a concentration of 250 U/g of the substrate) at pH 7.0, 40 °C, and a 360 min process duration. It was shown that the content of peptides with a molecular weight of 6.5–14.0 kDa in the hydrolysis products (collagenase) of collagen-containing wastes was 13.4 ± 0.40%, while in the products of hydrolysis (Neutrase 1.5 MG) it was 12.8 ± 0.38%. The study found that the hydrolysis products (Neutrase 1.5 MG) of collagen-containing raw materials contain fewer hexoses, free hexosamines, and hyaluronic acid than the hydrolysis products (collagenase) of collagen-containing raw materials. The content of chondroitin sulfates is practically the same in all samples of hydrolysis products. Proteases with collagenolytic activity are widely used in industry. Recently, they have increasingly been used in pharmaceutical, food, and other industries. Collagenases are promising enzymes for the production of chondroprotectors used for the treatment of osteoarthritis.

Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin

Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin

RATIONAL DOSAGES FOR USE OF EMULSIONS FROM COLLAGEN-CONTAINING RAW MATERIALS IN MEAT PRODUCTS WITH DIFFERENT DEGREE OF MEAT RAW MATERIAL GRINDING

The article presents the results of research on the determination of rational dosages for the use of emulsions from collagen-containing raw materials, which have undergone technological preparation, in meat products with various degrees of grinding of meat raw materials. It has been found that the optimal dosages&#x0D; for adding emulsions from pork skin and tails fermented by bacteria of the genus Lactobacillus (c (Lb.plantarum: Lb.casei (1:1)) = 1 Ч 107 CFU/g,? = 18 hours, t = 34 °C, 1:2 hydraulic module) to meat products, allowing to provide improved functional-technological and structural-mechanical parameters of these products, are as follows: for model stuffing systems from raw materials subjected to chopping during 8-12 minutes - up to 16%, 2-4 minutes - up to 14%, mincing with diameter of grid holes 2-3 mm - up to 12%, and from blanched raw materials subjected to chopping during 5-7 minutes - up to 20%. At the same time, &#x0D; emulsions from connective tissue fermented by bacteria of the genus Lactobacillus are recommended for use in meat products in the following rational dosages: up to 14% - for model stuffing systems from raw materials subjected to chopping for 8-12 minutes, up to 18% - from blanched raw materials subject to chopping for 5-7 minutes, up to 12% - from raw materials subject to chopping for 2-4 minutes, up to 10% - from raw materials subject to chopping with diameter of grid holes of 2-3 mm.

Tissue Type: A Crucial Factor Influencing the Fungal Diversity and Communities in Sichuan Pork Bacon.

This study aimed to the variations of fungal diversity and community structure in different parts of traditional homemade Sichuan pork bacon. A total of seven phyla and 91 fungal genera were identified. Among them, Ascomycota and Basidiomycota were the first and second most abundant phyla in the bacon tissues. In addition, five dominant genera (Aspergillus, Candida, Debaryomyces, Malassezia, and Penicillium) were shared by all bacon tissues. The numbers of OTUs unique to individual groups were 14, 67, and 65 for the muscle tissue, the adipose tissue, and pork skin, respectively. Linear discriminant analysis showed that a total of 31 taxa significantly differed among the groups. Results of redundancy analysis indicated that fat content, protein content, aw, and pH of bacon tissue shaped the bacon fungal communities. Results of network analysis also indicated that tissue type was a crucial factor influencing the fungal interactions in different tissues. This study can lay a foundation for further isolation and identification of fungi in the product and provides a basis for further research of food health in homemade traditional pork bacon.