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KMID : 0665220160290050760
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Korean Journal of Food and Nutrition
2016 Volume.29 No. 5 p.760 ~ p.766
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Quality Characteristics of Pork Skin Collagen with Enzyme Treatments
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Jeon Ki-Hong
Hwang Yoon-Seon
Kim Young-Boong
Choi Yun-Sang
Kim Byoung-Mok
Kim Dong-Wook
Im Sung-Guk
Choi Jin-Young
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Abstract
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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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KEYWORD
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pork skin , collagen , bromelain , microbial enzyme , processing property
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