| Registro completo |
| Provedor de dados: |
BABT
|
| 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
|
| Direitos: |
info:eu-repo/semantics/openAccess
|
