Data/hora: 05/06/2024 19:09:24

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella	
Autores: 	Kissel,Cassiana; Soares,Adriana Lourenço; Rossa,Alessandro; Shimokomaki,Massami.	
Data: 	2009-11-01	
Ano: 	2009	
Palavras-chave: 	Mortadella; Water holding capacity; Texture profile; Meat color; Emulsion stability.	
Resumo: 	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.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000700027	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132009000700027	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.52 n.spe 2009	
Fonte: 	info:eu-repo/semantics/openAccess