Abstract
Summarized the lower processing properties of PSE like poultry meat by adding non meat ingredients includding starches, carrageenans, soy protein concentrates, egg albumin, collagen, oils, salt and phosphate. The technologies which were used to improve the protein functional properties of PSE-like poultry meat were also discussed. The technologies included high pressure processing, high-intensity ultrasound processing, pulsed electric field treatment, nonenzymatic glycation with glucosamine, enzymatic glycosylation catalyzed by transglutaminase, and isoelectric solubilization/precipitation processing. And the development direction of these methods was prospected.
Publication Date
5-28-2021
First Page
209
Last Page
214
DOI
10.13652/j.issn.1003-5788.2021.05.037
Recommended Citation
Shuang, LIU; Xiang, LI; and Hua-li, TANG
(2021)
"Research progress on the improvement of processing properties and protein functionalities of PSE-like poultry meat （broiler and turkey）,"
Food and Machinery: Vol. 37:
Iss.
5, Article 37.
DOI: 10.13652/j.issn.1003-5788.2021.05.037
Available at:
https://www.ifoodmm.cn/journal/vol37/iss5/37
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