摘要
综述了通过添加非肉成分(多糖类、蛋白类、油脂类、盐类)改善类PSE禽肉加工特性的方法,以及采用高压处理、高强度超声波处理、脉冲电场处理、非酶糖基化、谷氨酰胺转氨酶酶促糖基化、酸碱处理等改善类PSE禽肉蛋白质功能性质的技术手段,并对其未来发展方向进行了展望。
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.
作者
刘爽
李翔
唐华丽
LIU Shuang;LI Xiang;TANG Hua-li(Engineering Technology Research Center of Characteristic Biological Resources in Northeast of Chongqing,Chongqing 404100,China;Chongqing Three Gorges University,Chongqing 404100,China;Chongqing Three Gorges Vocational College,Chongqing 404155,China;College of Biology and Food Engineering,Chongqing Three Gorges University,Chongqing 404100,China)
出处
《食品与机械》
北大核心
2021年第5期209-214,共6页
Food and Machinery
基金
重庆市教委科学技术研究项目(编号:KJ1601008)
重庆市渝东北特色生物资源开发利用工程技术研究中心开放基金一般项目(编号:校2020060)。
关键词
类PSE禽肉
加工特性
蛋白质功能性质
非肉成分
酸碱处理
PSE-like poultry meat
processing property
protein functionality
non-meat ingredients
isoelectric solubilization/precipitation processing
