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| Changes in Eating Quality and Differences in Collagen Structure of Cattle and Yak Hide during Heating |
| LI Tianchan, ZHANG Songshan, ZHANG Zhisheng, ZHANG Shou, LEI Yuanhua, XIE Peng, BAI Yueyu, ZHANG Yang, SUN Baozhong |
| 1.College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China; 2.Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3.College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China; 4.Henan Animal Husbandry and Veterinary Service Center, Zhengzhou 450000, China; 5.Institute of Animal Science, Xinjiang Academy of Animal Science, ürümqi 830011, China |
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Abstract This study was undertaken in order to compare the difference in the eating quality of the hides of Angus and Simmental cattle and yak at different times (10, 20, 30, 40, 50, and 60 min) during heating at 80 ℃. Acid-soluble collagen was extracted from the hides and its microstructure was observed. The results showed that the eating quality of hides was quite different among the three animals, and both the percentages of mass loss and thickness loss were the lowest in Angus hide. As for the nutritional value, protein loss during heating varied across the three hides. Simmental cattle hide had the highest protein content and lowest protein loss percentage. In contrast, Angus hide had the lowest protein content and highest fat content. These three hides showed similar trends in texture change despite varying in peak values and peak times. The staggered structure of type Ⅰ collagen in all samples was maintained after heating. Scanning electron microscopy (SEM) results showed that the diameter of collagen fiber clusters in Angus cattle hide was wider than in the hides of Simmental cattle and yak, forming a more obvious network structure which cannot be easily destroyed.
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2020, Vol. 34 
