← Back to Volume 4, Issue 3

Optimize the Process and Quality Analysis of Flavored Cowhide Based on the Fuzzy Mathematics Sensory Evaluation Method

Chunxia Chu, Guifang Chang, He Zhu
Vol.4, No.3, pp.20-39, 2026 DOI: 10.62051/ijafsr.v4n3.04 September 30, 2026
Download PDF
Abstract: Flavored cowhide was made using fresh cowhide as raw materials. Based on the single-factor experiment, through fuzzy mathematical sensory evaluation combined with the response surface experiment, with color, taste, hardness, elasticity and toughness, and tissue state as sensory indicators, the process of flavored cowhide was optimized. The experimental results show that the optimal process parameters are: The ratio of material to liquid is 0.70 g/ml, the boiling time is 60 min, and the soaking time is 45 h. The effect is the best at this time, with a sensory score of 90.36 points. On this basis, the changes in its physical properties, microstructure and molecular structure were determined by using a texture analyzer, SEM scanning electron microscope and Fourier transform infrared spectrometer. The research of this experiment is expected to provide certain references for the application of cowhide in the field of food processing.
Keywords: Cowhide, Sensory evaluation of fuzzy mathematics, Process optimization, Response surface method
APA Citation: Chunxia Chu, Guifang Chang, He Zhu (2026). Optimize the Process and Quality Analysis of Flavored Cowhide Based on the Fuzzy Mathematics Sensory Evaluation Method. International Journal of Agriculture and Food Sciences Research, 4(3), 20-39. https://doi.org/10.62051/ijafsr.v4n3.04

References

  1. Zan, Y. (Compiled), Fan, X. (Ed.), & Liang, J. (Collated). (2022). Shi Yi Xin Jian. Traditional Chinese Medicine Ancient Texts Publishing House.
  2. Meng, Y., & Weng, P. (2010). Process study on extraction of bovine collagen using pepsin. Fine Chemical Engineering, 27(12), 1187–1190, 1200.
  3. Xie, Z., Zhai, Y., Zhang, Y., et al. (2024). Antioxidant and anti-HepG2 cell activities of a novel bioactive peptide derived from cowhide collagen in vitro. Journal of Future Foods.
  4. Campos, L. D., Santos Junior, V. de A., Pimentel, J. D., et al. (2023). Collagen supplementation in skin and orthopedic diseases: A review of the literature. Heliyon, 9, e14961.
  5. Tian, T., Zhang, S., Lei, Y., et al. (2020). Effects of the alkali-enzyme combined hair removal method on the nutritional composition and quality of cowhide. Food Industry Technology, 41(18), 170–175.
  6. Liu, Y., Arshad, M. U., Baoyindureng, et al. (2023). Promotion and sustainable development of beef cattle farming industry in agro-pasture ecotone areas, Inner Mongolia of China: A comparison between two fattening systems. Heliyon, 9, e12721.
  7. Liu, H., Wang, J., Yang, Y., et al. (2024). Stabilization measures for the prolonged decline in domestic beef cattle prices. Sichuan Animal Husbandry and Veterinary Medicine, 51(08), 8–9, 12.
  8. Zeng, S., & Wang, C. (2021). Current status and prospects of resource utilization of solid waste from leather processing. Contemporary Chemical Engineering Research, (04), 1–5.
  9. Shi, X., Chen, X., Chen, X., et al. (n.d.). Study on optimization of processing conditions for ready-to-eat fermented cowhide products using the response surface methodology. 1–7.
  10. Yu, J., Yue, Y., Li, K., et al. (2025). Optimization of fermentation process for barley and black rice yogurt using fuzzy mathematics evaluation method. Food Safety Guide, (09), 115–121.
  11. Ma, X., Meng, S., Zhao, J., et al. (2024). Effects of steam blasting on the gelation system and quality of pork skin jelly. Food and Fermentation Industry, 50(17), 255–260.
  12. Sun, C., Tian, J., & Zhang, Y. (2007). Application of the TPA texture analysis model in food research. Experimental Science and Technology, 5(2), 4.
  13. Zong, Z., Yao, Z., Zhang, Y., et al. (2025). Research progress on the structure, extraction, and application of type I collagen. Food Research and Development, 46(04), 169–176.
  14. Xiao, H. L., Sun, S. Q., Zhou, Q., et al. (2003). Study on the effect of temperature on the structure of collagen using two-dimensional infrared correlation spectroscopy. Acta Physica Sinica: Atomic and Molecular Physics, (02), 211–218.
  15. Zeng, M., Zhang, L., Liu, Z., et al. (2005). Physicochemical properties of several fish skin collagen types and their influencing factors. Journal of Ocean University of China (Natural Science Edition), (04), 608–612.
  16. Zhong, Z., Li, C., & Dou, H. (2007). Study on the gelation properties of fish scale-soluble collagen from grass carp. Journal of Chinese Food Science, (05), 47–51.
  17. Sun, L., Zhang, L., & Chen, G. (2025). Study on the identification of automotive interior materials using Fourier transform infrared spectroscopy. Aging of Synthetic Materials and Their Applications, 54(01), 36–37.
  18. Kirkness, M. W. H., Lehmann, K., & Forde, N. R. (2019). Mechanics and structural stability of the collagen triple helix. Current Opinion in Chemical Biology, 53, 98–105.
  19. Zhang, W., Wu, F., Dai, X., et al. (2008). Study on the properties of collagen from fetal and adult cattle skin. China Leather, (01), 31–34.
  20. Dai, Q., Dong, F., & Zhang, W. (2009). Adsorption of lead ions by waste beer yeast and FTIR analysis. Spectroscopy & Spectral Analysis, 29(07), 1788–1792.
  21. Cheng, S., Wang, C., & Shen, R. (2020). Infrared and Raman spectroscopic studies on Alcaligenes roseus RS1. Soil, 52(06), 1158–1163.
  22. Yu, L., Zheng, J., Yao, W., et al. (2011). Determination of trans fatty acids in food by Fourier transform infrared spectroscopy. Shandong Chemical Industry, 40(03), 72–74.
  23. Hailati, D., Yang, S., Ren, X., et al. (2024). Extraction of collagen from bovine fascia, its functional properties, and structural characterization. Modern Food Science and Technology, 40(09), 307–315.
  24. Chen, Y., Tian, H., Li, J., et al. (2012). Study on the effect of temperature on the structure of cross-linked collagen using two-dimensional infrared correlation spectroscopy. Spectroscopy & Spectral Analysis, 32(06), 1500–1506.
  25. Xiao, H. L., Sun, S. Q., Zhou, Q., et al. (2003). Study on the effect of temperature on the structure of collagen using two-dimensional infrared correlation spectroscopy. Acta Physica Sinica: Atomic and Molecular Physics, (02), 211–218.