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、pH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.
A Review of the Current Research on the Mechanism of PSE-like Poultry Meat Quality Defect
Pale,soft,exudative-like (PSE-like) poultry meat continues to a major quality defect that adversely affects the poultry industry worldwide,resulting in a great economic loss.This review describes the history of understanding PSE-like poultry meat and reviews recent research focused on the typical characteristics of PSE-like poultry meat (color,pH,texture and water holding capacity) and the criteria for its identification.The deterioration mechanism of functional properties of PSE-like poultry meat protein such as solubility and gel properties is discussed as well as the future direction in the development of strategies to improve functional properties of PSE-like poultry meat protein.The review is expected toprovide a theoretical reference and technical support for improving functional properties of PSE-like poultry meat protein in the poultry industry.