Functional Properties of PSE (Pale, Soft, Exudative) Broiler Meat in the Production of Mortadella

被引：13

作者：

Kissel, Cassiana ^{[1
]}

Soares, Adriana Lourenco ^{[1
]}

Rossa, Alessandro ^{[2
]}

Shimokomaki, Massami ^{[1
]}

机构：

[1] Univ Estadual Londrina, Dept Ciencia & Tecnol Alimentos, BR-86051970 Londrina, PR, Brazil

[2] Univ Estadual Londrina, Cafelandia, PR, Brazil

来源：

BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 2009年 / 52卷

关键词：

mortadella; water holding capacity; texture profile; meat color; emulsion stability; BREAST MEAT; BATTERS;

D O I：

10.1590/S1516-89132009000700027

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative). PSE meat was characterized by pH and L* values, and mortadella formulations consisted of isolated soy protein, sodium tripolyphosphate, and cassava starch in addition to PSE and normal meats. The functionality of the meat was evaluated by examining the water holding capacity (WHC), texture profile, emulsion stability (ES) and color of the final products. The results show that in mortadella prepared with PSE meat, the protein denaturation affected the ES. Additives are necessary to enhance the functional properties of PSE meat.

引用

页码：213 / 217

页数：5

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