FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 60-63.doi: 10.7506/spkx1002-6630-201321013

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Comparison of Functional Properties of PSE-like and Normal Chicken Meat

SUN Hao,XU Xing-lian,WANG Peng   

  1. Key Laboratory of Animal Products Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,Nanjing 210095, China
  • Received:2012-06-18 Revised:2013-09-25 Online:2013-11-15 Published:2013-10-28

Abstract:

PSE-like and normal groups of chicken breast meat classified according to both brightness (L*) and pH24 were
evaluated for protein extractability, thermal denaturation studies by DSC and water-absorbing capacity. The results indicated
that PSE-like chicken meat with higher brightness and lower pH24 showed significantly lower extractability of sarcoplasm
protein, myofibrillar protein and total protein (P < 0.05, P < 0.01), when compared with normal meat. DSC studies manifested
that myosin and sarcoplasm from PSE-like meat denatured at lower temperatures than that of normal meat, but actin
exhibited the same changing trend. PSE-like meat also showed lower water-absorbing capacity and cooking loss rate. When
pH was adjusted to normal level, PSE-like meat showed partial restoration of protein functionality.

Key words: PSE-like meat, protein extractability, water-absorbing capacity