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| Effects of Heating and Frozen Storage on Ultrastructure of Collagen Fibers from Chicken Claw |
| GAO Weiwei1, HUO Xiangru1, LI Guixia1, WEI Yongke1, ZHU Jie1,2,* |
| 1. Laboratory of Biomechanics and Engineering, Institute of Biophysics, College of Science, Northwest A&F University, Yangling 712100, China; 2. Sino-US Joint Center of Food Safety, Northwest A&F University, Yangling 712100, China |
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Abstract The main objective of this study was to explore the effects of different temperatures and treatment times on ultrastructure of collagen fibers from chicken claw. In the heated group, fresh samples were heated in water of 50, 60 and 70 ℃ for 10, 20 and 30 minutes respectively; in the frozen group, samples were frozen in −20 and −80 ℃ for 5, 10 and 15 days respectively. By scanning the samples via atomic force microscopes, the experiment was intended to examine the changes in D-spacing length and roughness of collagen fiber under different treatments. The results show that with the heating temperature rising and processing time becoming longer, the D-spacing length of collagen fiber grew shorter, and it grew longer when the frozen temperature decreased and storage time was extended. Samples at 60 and −20 ℃ showed the most significant changes. At 60 ℃, D-spacing length reduced from (72.20 ± 2.58) to (71.00 ± 1.78) nm (n =10) with processing time increasing from 10 to 30 min; at −20 ℃, it increased from (69.70 ± 2.60) to (73.00 ± 2.90) nm (n =10) as storage time increased from 5 to 15 days.With the frozen time increasing, the surface roughness of collagen fibers from chicken claw increased. At 50 ℃, with the heating time increasing, the roughness increase firstly and then decrease. The contrary changes in roughness change were observed for heating at 60 ℃.
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