摘要
类苍白、柔软、汁液易流失(pale,soft and exudative,PSE)禽肉现象是禽肉屠宰加工中长期存在的问题,给禽肉工业带来了严重的经济损失。本文简述了类PSE禽肉历史,然后探讨类PSE禽肉的品质特征(颜色、p H值、质构特性、保水性)和分类标准,论述类PSE禽肉蛋白质功能特性包括蛋白质溶解性和凝胶特性劣变机制,最后分析类PSE禽肉蛋白质功能特性改善的方法和发展方向,以期为禽肉工业中解决类PSE禽肉蛋白质功能特性劣变问题提供理论依据和技术支持。
Pale,soft,exudative-like(PSE-like)poultry meat continues to a major quality defect that adversely affects the oultry industry worldwide,resulting in a great economic loss.This review describes the history of understanding PSE-like oultry meat and reviews recent research focused on the typical characteristics of PSE-like poultry meat(color,pH,texture nd water holding capacity)and the criteria for its identification.The deterioration mechanism of functional properties f PSE-like poultry meat protein such as solubility and gel properties is discussed as well as the future direction in the evelopment of strategies to improve functional properties of PSE-like poultry meat protein.The review is expected to rovide a theoretical reference and technical support for improving functional properties of PSE-like poultry meat protein in he poultry industry.
作者
康壮丽
赵颖颖
李可
王虎虎
朱学伸
徐幸莲
白艳红
KANG Zhuangli;ZHAO Yingying;LI Ke;WANG Huhu;ZHU Xueshen;XU Xinglian;BAI Yanhong(Henan Province Collaborative Innovation Center for Food Production and Safety, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;Henan Province Collaborative Innovation Center for Food Production and Safety,College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China;School of Life Science and Chemistry,Jiangsu Second Normal University, Nanjing 210013, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第7期284-289,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31601492
31501508
31301507)
河南省高等学校重点科研项目(16A550006)
郑州轻工业学院博士科研启动基金项目(2015BSJJ038)
关键词
类PSE禽肉
品质
判定标准
蛋白质溶解性
PSE-like poultry meat
quality
identification criteria
protein solubility
