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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| Autores principales: | , , , |
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| Formato: | Digital revista |
| Idioma: | English |
| Publicado: |
Instituto de Tecnologia do Paraná - Tecpar
2009
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| Acceso en línea: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027 |
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