Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella

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.

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Main Authors: Kissel,Cassiana, Soares,Adriana Lourenço, Rossa,Alessandro, Shimokomaki,Massami
Format: Digital revista
Language:English
Published: Instituto de Tecnologia do Paraná - Tecpar 2009
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027
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spelling oai:scielo:S1516-891320090007000272010-02-08Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadellaKissel,CassianaSoares,Adriana LourençoRossa,AlessandroShimokomaki,Massami mortadella water holding capacity texture profile meat color emulsion stability 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.info:eu-repo/semantics/openAccessInstituto de Tecnologia do Paraná - TecparBrazilian Archives of Biology and Technology v.52 n.spe 20092009-11-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027en10.1590/S1516-89132009000700027
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Kissel,Cassiana
Soares,Adriana Lourenço
Rossa,Alessandro
Shimokomaki,Massami
spellingShingle Kissel,Cassiana
Soares,Adriana Lourenço
Rossa,Alessandro
Shimokomaki,Massami
Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
author_facet Kissel,Cassiana
Soares,Adriana Lourenço
Rossa,Alessandro
Shimokomaki,Massami
author_sort Kissel,Cassiana
title Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
title_short Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
title_full Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
title_fullStr Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
title_full_unstemmed Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
title_sort functional properties of pse (pale, soft, exudative) broiler meat in the production of mortadella
description 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.
publisher Instituto de Tecnologia do Paraná - Tecpar
publishDate 2009
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027
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AT rossaalessandro functionalpropertiesofpsepalesoftexudativebroilermeatintheproductionofmortadella
AT shimokomakimassami functionalpropertiesofpsepalesoftexudativebroilermeatintheproductionofmortadella
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