The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls
作者: Burcu ÖztürkMeltem Serdaroğlu
作者单位: 1Ege University
刊名: Journal of Food Science and Technology, 2017, Vol.54 (6), pp.1384-1394
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-017-2550-7
关键词: PaleSoftExudativePoultryTurkey rollEgg albumin
原始语种摘要: Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim of our study was to investigate the effects of egg albumin (EA) utilization on quality characteristics of PSE-like turkey rolls. Turkey Pectoralis major muscles were exposed to either 40 °C to stimulate typical processing causing PSE or 0 °C to reduce PSE and keep the muscles “normal”. Turkey rolls were prepared in nine different formulations; using 100% normal (N), 50% normal + 50% PSE (NP) or 100% PSE meat (P). Treatments also included 0, 1 or 2% EA. Addition of EA increased protein content of all samples. L*, a* and b* values were affected by PSE level. Increased...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • quality 品质
  • exudative 渗出的
  • soft 
  • effects 海员自身物品
  • increase 增加
  • promising 前提
  • values 价值观
  • effective 有效的
  • level 水准
  • considerable 相当