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. 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
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。
KANG Zhuangli, ZHAO Yingying, LI Ke, WANG Huhu, ZHU Xueshen, XU Xinglian, BAI Yanhong. A Review of the Current Research on the Mechanism of PSE-like Poultry Meat Quality Defect[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201707045.