The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Pork Skin Collagen with Enzyme Treatments

종류별 효소 처리에 따른 돈피 콜라겐의 품질특성

  • Jeon, Ki-Hong (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Hwang, Yoon-Seon (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Kim, Young-Boong (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Choi, Yun-Sang (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Kim, Byoung-Mok (Food Processing Technology Research Center, Korea Food Research Institute) ;
  • Kim, Dong-Wook (College of Animal Life Sciences, Kangwon National University) ;
  • Jang, Aera (College of Animal Life Sciences, Kangwon National University) ;
  • Choi, Jinyoung (Division of Food Science and Culinary Arts, Shinhan University)
  • Received : 2016.10.04
  • Accepted : 2016.10.21
  • Published : 2016.10.31
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Abstract

To increase the collagen recovery rate, bromelain (PB) and a microbial enzyme (PM) were used to treat to pork skin with single agent or combinations. The quality of collagen from the pork skin was evaluated by enzymatic treatments. The highest results for the solid contents and pork skin recovery rate obtained with the microbial-enzyme-bromelain mixtue (PMB) were 13.60% and 18.05% respectively. The result also showed that the color was affected by different types of enzyme treatments. Although PM treatment showed the highest result in the protein content of 251.30 mg/100 g, PMB treatment was the highest in the test of collagen content of 37.73 g/100 g among the treatments. However bands of the pork skin were detected widely at 130 kDa and 170 kDa ranges in SDS-PAGE. The band of PB treatment showed at the range of below 17 kDa, changed into a smaller molecular weight. The collagen content test of the pork skin by the treatments, collagen contents with combination treatment of pork skin with PMB (0.5%) resulted the highest in 43.76 g/100 g. Also the fat content at the above treatment was reduced to 11.12% compared to the other treatments. With these results of this experiment, we conclude that the enzymatic treatments were effective for the processing property of pork skin like enhancing the yield of collagen.

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References

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