High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) fish maw: Gelling, in vitro digestion and proteomic analysis

Wu S 1 , Lu Q 1 , Xu L 2 , Zhan S 3 , Yang W 1 , Ying Q 1 Show all authors , Yu H 4 , Liu Y 1 , Huang T 5

Affiliations 

  • 1 Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China
  • 2 Faculty of Food Science, Zhejiang Pharmaceutical University, Ningbo 315502, China
  • 3 Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China. Electronic address: zhanshengnan@nbu.edu.cn
  • 4 Ocean Research Centre of Zhoushan, Zhejiang University, Zhoushan 31600, China
  • 5 Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China. Electronic address: cdhuangtao@163.com
Food Chem, 2025 Mar 13;479:143826.
PMID: 40090195 DOI: 10.1016/j.foodchem.2025.143826

Abstract

This study aims to evaluate the different processing methods, soaking-high-temperature pressure cooking (SHPC) and un-soaking-high-temperature pressure cooking (USHPC), on the quality of Basa (Pangasius bocourti) fish maw (BFM). Compared to traditionally cooked BFM, SHPC and USHPC treated BFM exhibited more severe disruption of collagen fibrils and network structure, significantly decreased texture, shear force and water holding capacity of BFM with the increase of HPC time, indicating that HPC could effectively reduce soaking time of BFM. Besides, as time HPC was 30 min, USHPC almost showed similar texture results to SHPC, and the former had the higher in vitro digestibility. Microstructural and proteomic analyses confirmed that SHPC displayed more exposed fibrous structures, with collagen fibers being more prone to be fragmentation and dissolution.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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