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.
Gelatin has played a great potential in food preservation because of its low price and superior film forming characteristics. This review provides a comprehensive overview of the latest research progress and application of gelatin preservation technologies (film, coating, antifreeze peptide, etc.), discussing their preservation mechanisms and efficiency through the viewpoints of quality and shelf life of animal and aquatic products as well as fruits and vegetables. It showed that bioactive and intelligent gelatin-based films exhibit antibacterial, antioxidant, water resistance and pH responsive properties, making them excellent for food preservation. In addition, pH responsive properties of films also intuitively reflect the freshness of food by color. Similarly, gelatin and its hydrolysate can be widely used in antifreeze peptides to reduce the mass loss of food during freezing and extend the shelf life of frozen food. However, extensive works are still required to extend their commercial application values.