Effect of Pigskin Collagen Peptides on Quality Characteristics and Microstructure of Pork Stuffing

In order to evaluate the potential application of pigskin collagen peptides (PCP) in fresh pork stuffing products, the effects of PCP content (0.5%, 1%, 2%, 4% and 6%) on the quality characteristics, water distribution and microstructure of fresh pork stuffing were investigated in this study. For comparison, the pork stuffing without PCP and the pork stuffing with a compound modifier (2% soybean protein and 0.15% carrageenan) were used as blank and control, respectively. The results showed that when the PCP content was more than 2%, the cooking loss rate of the sample was significantly reduced (P<0.05). When the PCP content was 6%, compared with the blank and the control, the cooking loss rate was reduced by 71.1% and 43.9%, respectively. Compared with the blank, when the PCP content was 6%, the hardness, cohesiveness, chewiness and elasticity of the sample decreased by 31.0%, 19.7%, 52.2% and 15.3%, respectively. The pork stuffing developed at the PCP content of 4% was fresh and juicy and had good acceptability. The results of water distribution test indicated that when the PCP content was more than 4%, the maximum peak signal of immobile water (T₂₂) in pork stuffing shifted from 75.65 ms to 65.79 ms. Observed under 500 times electron microscope, the network structure of pork stuffing with PCP was more uniform and denser. The results would provide a scientific basis for the application of PCP in meat stuffing food.