类PSE禽肉的品质特征探讨及研究进展  

A Review of the Current Research on the Mechanism of PSE-like Poultry Meat Quality Defect

作　　者：康壮丽[1] 赵颖颖[2] 李可[2] 王虎虎[3] 朱学伸[4] 徐幸莲[3] 白艳红[2] KANG Zhuangli;ZHAO Yingying;LI Ke;WANG Huhu;ZHU Xueshen;XU Xinglian;BAI Yanhong(Henan Province Collaborative Innovation Center for Food Production and Safety, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;Henan Province Collaborative Innovation Center for Food Production and Safety,College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China;School of Life Science and Chemistry,Jiangsu Second Normal University, Nanjing 210013, China)

机构地区：[1]河南科技学院食品学院,食品生产与安全河南省协同创新中心,河南新乡453003 [2]郑州轻工业学院食品与生物工程学院,食品生产与安全河南省协同创新中心,河南郑州450001 [3]南京农业大学国家肉品质量安全控制工程技术研究中心,江苏南京210095 [4]江苏第二师范学院生命科学与化学化工学院,江苏南京210013

出　　处：《食品科学》2017年第7期284-289,共6页Food Science

基　　金：国家自然科学基金青年科学基金项目(31601492;31501508;31301507);河南省高等学校重点科研项目(16A550006);郑州轻工业学院博士科研启动基金项目(2015BSJJ038)

摘　　要：类苍白、柔软、汁液易流失(pale,soft and exudative,PSE)禽肉现象是禽肉屠宰加工中长期存在的问题,给禽肉工业带来了严重的经济损失。本文简述了类PSE禽肉历史,然后探讨类PSE禽肉的品质特征(颜色、p H值、质构特性、保水性)和分类标准,论述类PSE禽肉蛋白质功能特性包括蛋白质溶解性和凝胶特性劣变机制,最后分析类PSE禽肉蛋白质功能特性改善的方法和发展方向,以期为禽肉工业中解决类PSE禽肉蛋白质功能特性劣变问题提供理论依据和技术支持。Pale,soft,exudative-like(PSE-like)poultry meat continues to a major quality defect that adversely affects the oultry industry worldwide,resulting in a great economic loss.This review describes the history of understanding PSE-like oultry meat and reviews recent research focused on the typical characteristics of PSE-like poultry meat(color,pH,texture nd water holding capacity)and the criteria for its identification.The deterioration mechanism of functional properties f PSE-like poultry meat protein such as solubility and gel properties is discussed as well as the future direction in the evelopment of strategies to improve functional properties of PSE-like poultry meat protein.The review is expected to rovide a theoretical reference and technical support for improving functional properties of PSE-like poultry meat protein in he poultry industry.

关 键 词：类PSE禽肉 品质 判定标准 蛋白质溶解性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]