Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Chan, Jacky T.Y.; Omana, Dileep A.; Betti, Mirko

doi:10.1016/j.ifset.2011.03.004

Cited by 84 publications

(42 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Hardness, springiness, cohesiveness, and chewiness of the PSE-like meat gels were significantly lower than those of normal meat gels (P < 0.05). The result about hardness was consistent with previous observations in broilers and turkeys (Chan et al, 2011b). Decreased hardness of meat gels exhibited the soft characteristics of the PSE-like meat.…”

Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatsupporting

confidence: 92%

“…The inconsistent results were probably due to the samples selection, or the method of meat batters preparation and cooking conditions. According to Chan et al (2011b), meat batters were prepared by comminuting minced turkey meat (89.5%) with water (10%) and NaCl (0.5%). They found that the textural characteristics of low and normal pH meat samples were not significantly different.…”

Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatmentioning

confidence: 99%

“…However, Chan, Omana, and Betti (2011a) found that protein extractability of PSE-like turkey meat was similar to normal meat, although they used the similar selection criteria for PSE-like poultry meat. There was no significant difference in the textural characteristics between normal and PSE-like turkey meat batters (Chan, Omana, & Betti, 2011b). However, Chan, Omana, and Betti (2011c) have compared the functional properties of PSE-like and normal turkey *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

The objective of this study was to evaluate the differences between normal and pale, soft, exudative (PSE)-like chicken breast meat in the chemical composition, pH, color, water binding capacity, textural properties, salt-soluble protein (SSP) extraction as well as dynamic rheological properties. Compared with normal meat, PSE-like chicken meat showed similar moisture, fat, and ash content (P > 0.05), but significantly lower protein content (P < 0.05). It had a significantly higher L* and lower pH and SSP extraction (P < 0.05). Heated PSE-like meat batter had lower water-binding capacity, textural characteristics (P < 0.05) and reduced gel elasticity (G′) and viscosity. However, the color variation of PSE-like meat gels was decreased. No significant changes were observed in the SSP electrophoretic patterns by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In conclusion, PSE-like poultry meat changed the chemical composition and impaired protein functionality; however, the difference in color was small when used in further products.Keywords: PSE-like; chicken; gel properties; salt-soluble protein; dynamic rheology El objetivo del presente estudio se dirigió a evaluar las diferencias existentes entre la carne de pechuga de pollo normal y la de tipo PSE en términos de su composición química, pH, color, capacidad de retención de agua, propiedades texturales, extracción de proteína soluble en sal (PSS), así como sus propiedades reológicas dinámicas. En comparación con la carne de pollo normal, se constató que la carne de pollo tipo PSE exhibe un contenido de humedad, de grasa y de ceniza similar (P > 0,05), mientras que su contenido de proteína es significativamente inferior (P < 0,05). Asimismo, se observó que la carne tipo PSE tiene un nivel de L* más elevado, en tanto su pH y su extracción SSP son inferiores (P < 0,05). Al ser calentada, la masa de carne tipo PSE acusa niveles inferiores de capacidad de retención de agua, de características texturales (P < 0,05), reduciéndose, al mismo tiempo, la elasticidad de gel (G′) y la viscosidad. Sin embargo, en los geles de carne tipo PSE se constató la disminución de la variación de color. Frente a la aplicación de la SDS-PAGE, no se observaron cambios significativos en los patrones electroforéticos en la PSS. Se concluye que la composición química de la carne de pollo tipo PSE se ve alterada, lo cual limita su funcionalidad proteica. Sin embargo, la diferencia de color es reducida si se utiliza en productos posteriores.

show abstract

Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatsupporting

confidence: 92%

Section: Chemical Composition Of Normal and Pse-like Chicken Breast Meatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Li¹,

Chen²,

Zhao³

et al. 2014

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…The effect of HPP on hardness of meat could be again explained by myofibrillar protein denaturation and aggregation (Yagiz et al 2007). In fresh meat, application of low pressure levels can be used to improve functional and rheological properties (Chan et al 2011), and it can tenderize through textural improvements by the denaturation of myosin molecules (Sun and Holley 2010).…”

Section: Effect Of Hpp On the Textural Characteristics Of Raw Chevon mentioning

confidence: 99%

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Reddy

Jayathilakan

Chauhan

et al. 2015

Food Bioprocess Technol

View full text Add to dashboard Cite

The quality parameters of chevon pertaining to physico-chemical and microbiological characteristics due to high-pressure processing (HPP) have been studied. Prepacked meat pieces were subjected to HPP at selected pressures of 300 and 600 MPa for 5 and 10 min at 28±2°C. Changes in pH, texture, water activity, color, myoglobin, oxymyoglobin, metmyoglobin, microbial profile, and lipid peroxidative parameters in terms of non-heme iron and thiobarbituric acid reactive substance (TBARS) values after HPP and refrigerated storage (4±1°C) were examined for a period of 30 days. No statistically significant change was observed in the pH initially, but during 5-15 days of storage, treated samples recorded an increase in pH compared to control. Textural characteristics in terms of hardness and springiness revealed a significant (p<0.05) increase due to HPP and subsequent reduction during storage. Significant increase (p<0.05) in hunter color values of L* and b* and significant (p<0.05) decrease in a* were observed with increase in pressure treatments during storage. The percentage of oxymyoglobin has shown significant (p<0.05) reduction of 16 % with respect to control at 300 MPa. HPP at 600 MPa also produced significant (p<0.05) reduction of 40 and 24 % in oxymyoglobin compared to control and 300-MPa treated samples, respectively. HPP at 300 and 600 MPa significantly increased (p<0.05) the non-heme iron and TBARS values initially and during refrigerated storage. These two chemical markers exhibited a correlation coefficient of r 2 =0.95. Microbial profile revealed better shelf life in terms of safety and quality characteristics due to HPP. Even though changes in physico-chemical parameters were observed in 300-MPa chevon samples, it was significantly (p<0.05) lower than that of 600-MPa samples and produced a shelf life of 25 days at refrigerated storage. Studies revealed the potential of applying HPP for the development of readyto-eat meat products by optimizing threshold pressure coupled with identification of proper additives which can suppress the undesirable chemical changes.

show abstract

“…Functional properties, such as the stability of emulsions and the formation of gels, are affected by the proteins behavior, structure, conformation, as well as surface hydrophobicity or the hydrophobicity ratios, and interactions between the proteins with other food components such as salt, water and fat (Chan, Omana, & Betti, 2011;Lakshmanan, Parkinson, & Piggott, 2007;Wackerbarth, Kuhlmann, Tintchev, Heinz, & Hildebrandt, 2009). Recently, there have been growing demands for healthier meat products with reduced fat and sodium contents, but the functional properties of the reduced-fat and reduced-salt meat products were affected negatively (Barrios-Peralta, Perez-Won, Tabilo-Munizaga, & Briones-Labarca, 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

Yang

Han

Wang

et al. 2015

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat

Cited by 84 publications

References 40 publications

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon (Capra aegagrus hircus)

Effect of high pressure on cooking losses and functional properties of reduced-fat and reduced-salt pork sausage emulsions

Contact Info

Product

Resources

About