鸡肉类PSE肉与正常肉功能特性比较研究

doi:10.7506/spkx1002-6630-201321013

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

鸡肉类PSE肉与正常肉功能特性比较研究

孙皓，徐幸莲，王鹏

南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 210095

收稿日期:2012-06-18 修回日期:2013-09-25 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 徐幸莲 E-mail:xlxu@njau.edu.cn
基金资助:
国家现代农业产业技术体系

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

SUN Hao，XU Xing-lian，WANG Peng

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

摘要/Abstract

摘要：

以亮度值(L*)与pH值作为区分类PSE(pale, soft, exudative)鸡肉与正常鸡肉的指标，对类PSE鸡肉蛋白溶解性、蛋白质热变性和盐水吸收进行研究。结果表明：具有低pH值、高L*特点的类PSE鸡肉，肌浆蛋白、肌原纤维蛋白及总蛋白溶解性显著降低(P＜0.05，P＜0.01)，DSC测定结果表明类PSE鸡肉肌球蛋白、肌浆蛋白热转变峰最高温度提前(P＜0.05)，稳定性降低，肌动蛋白热稳定性无显著变化；类PSE鸡肉盐水吸收、出品率低于正常肉，肉糜团蒸煮损失高，差异显著(P＜0.05，P＜0.01)，调整类PSE鸡肉pH值至正常水平能部分恢复其功能特性。

关键词: 类PSE肉, 蛋白溶解性, 盐水吸收

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

孙皓，徐幸莲，王鹏. 鸡肉类PSE肉与正常肉功能特性比较研究[J]. 食品科学, 2013, 34(21): 60-63.

SUN Hao，XU Xing-lian，WANG Peng. Comparison of Functional Properties of PSE-like and Normal Chicken Meat[J]. FOOD SCIENCE, 2013, 34(21): 60-63.

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鸡肉类PSE肉与正常肉功能特性比较研究

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

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