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In this study, fish collagen and porcine collagen were added in different proportions, 5%, 10%, 15% and 20%, to high-gluten flour, in order to make noodles. The difference in protein, fat, ash and other contents of fish collagen and porcine collagen contained noodle were compared with the commercially available products, the protein content and ash content of our products were significantly increased and the crude fat was decreased. The texture characteristics of the noodles were analyzed by a physical property analyzer. It was found that adding collagen to the noodles would lead to a decrease in hardness and tension and an increase in cooking loss, which may be due to the low water absorption rate of the added collagen and the starch and protein in the noodles after cooking. The gelatinization and destruction lead to poor structural integrity and tensile strength, so the hardness and tension was decreased, the cooking loss was increased, and the noodle texture such as hardness, stickiness, adhesion and chewiness were significantly reduced. The results of consumer sensory evaluation of food showed that the addition of 10% and 15% of fish collagen powder and the addition of 10% and 15% of pig collagen noodles were the most popular among the reviewers in the overall evaluation, that is, the collagen in the formula The proportion of protein added was the most appropriate. Noodles L*, a*, b* test, the experimental results showed that the L* brightness of the noodles was reduced (64.88%-62.63%) due to the addition of collagen. If this brightness value was used as the indicator of the color value of the noodles, the brightness of the noodles with collagen was lower. Noodles with porcine collagen have higher b* yellow values of 5.29%-5.24, and the glossy light yellow color of noodles was acceptable to consumers. Noodles were cooked and tested to observe whether the color value was changed after high temperature cooking. The experimental results of fish collagen noodles and pig collagen noodles slightly reduced the brightness of noodles due to the high temperature cooking decreased the activity of polyphenol oxidase. The cooked noodles have a brightness of 62.67%- 60.50%and a yellow value of 4.51%-4.76%, they were not much difference with fresh noodles. Therefore, the light-yellow color of noodles made by adding collagen can also be accepted by consumers.
Keywords: fish scales, pig skin, fish collagen, pig collagen, noodles
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