The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss

被引：15

作者：

Karakaya, M ^{[1
]}

Saricoban, C ^{[1
]}

Yilmaz, M ^{[1
]}

机构：

[1] Selcuk Univ, Fac Agr, Dept Food Engn, Konya, Turkey

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2005年 / 220卷 / 3-4期

关键词：

pre-rigor; post-rigor; emulsification capacity; water-holding capacity; cooking loss;

D O I：

10.1007/s00217-004-1068-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the relationship between various kinds of poultry meat ( quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P < 0.05; P <= 0.01) effect on pH and cooking loss values, respectively.

引用

页码：283 / 286

页数：4

共 35 条

[1] Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure [J].