食品科学

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类PSE禽肉的品质特征探讨及研究进展

康壮丽1,赵颖颖2,李 可2,*,王虎虎3,朱学伸4,徐幸莲3,白艳红2   

  1. 1.河南科技学院食品学院,食品生产与安全河南省协同创新中心,河南 新乡 453003;2.郑州轻工业学院食品与生物工程学院,食品生产与安全河南省协同创新中心,河南 郑州 450001;3.南京农业大学 国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;4.江苏第二师范学院生命科学与化学化工学院,江苏 南京 210013
  • 出版日期:2017-04-15 发布日期:2017-04-24

A Review of the Current Research on the Mechanism of PSE-like Poultry Meat Quality Defect

KANG Zhuangli1, ZHAO Yingying2, LI Ke2,*, WANG Huhu3, ZHU Xueshen4, XU Xinglian3, BAI Yanhong2   

  1. 1. Henan Province Collaborative Innovation Center for Food Production and Safety, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Henan Province Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 3. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; 4. School of Life Science and Chemistry,Jiangsu Second Normal University, Nanjing 210013, China
  • Online:2017-04-15 Published:2017-04-24

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、pH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。

关键词: 类PSE禽肉, 品质, 判定标准, 蛋白质溶解性

Abstract: Pale, soft, exudative-like (PSE-like) poultry meat continues to a major quality defect that adversely affects the poultry industry worldwide, resulting in a great economic loss. This review describes the history of understanding PSE-like poultry meat and reviews recent research focused on the typical characteristics of PSE-like poultry meat (color, pH, texture and water holding capacity) and the criteria for its identification. The deterioration mechanism of functional properties of PSE-like poultry meat protein such as solubility and gel properties is discussed as well as the future direction in the development of strategies to improve functional properties of PSE-like poultry meat protein. The review is expected to provide a theoretical reference and technical support for improving functional properties of PSE-like poultry meat protein in the poultry industry.

Key words: PSE-like poultry meat, quality, identification criteria, protein solubility

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