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首页> 外文期刊>Journal of Food Science >Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts
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Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

机译：家禽蛋白分离物作为食品成分的评估：腌制鸡胸的理化性质和感官特性

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摘要

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible moisture showed that PPI can be used as a substitute for SPI in brine. The sensory analysis revealed that there were no differences among treatments in terms of appearance, color, flavor, saltiness, juiciness, tenderness, and overall acceptability of the marinated chicken breasts. However, chicken breasts marinated with phosphate had significantly higher aroma acceptability scores than those treated with 1% PPI.
机译：研究了使用家禽蛋白分离物（PPI）代替大豆蛋白分离物（SPI）并减少腌制鸡胸中磷酸盐含量的可能性。通过pH转换技术由机械分离的火鸡肉制得的PPI用作鸡胸脯的腌泡汁成分，浓度为2种（1.0％和1.5％，以干重计w / w）。将产品特性与用盐，磷酸盐或SPI腌制的样品进行比较。所有5种治疗均接受了仪器和感官分析。翻倒的产量，滴水和烹饪损失以及可表达的水分表明，PPI可以代替盐水中的SPI。感官分析表明，在腌制后的鸡胸肉的外观，颜色，风味，咸味，多汁，嫩度和总体可接受性方面，各处理之间没有差异。但是，用磷酸盐腌制的鸡胸比用1％PPI处理的鸡胸具有更高的香气可接受性评分。

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  • 来源
    《Journal of Food Science》 |2013年第9期|1069-1075|共7页
  • 作者

    Zied Khiari; Dileep A. Omana; Zeb Pietrasik; Mirko Betti;

  • 作者单位

    Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta T6G 2P5, Canada;

    Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta T6G 2P5, Canada;

    Food Processing Div., Alberta Agriculture and Rural Development, Leduc, Alberta T9E 7C5, Canada;

    Dept. of Agricultural, Food and Nutritional Science, Univ. of Alberta, Edmonton, Alberta T6G 2P5, Canada;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    chicken breasts; marination; poultry protein isolate; sensory; soy protein isolate; texture;

    机译：鸡胸肉;航海家禽分离蛋白感官大豆分离蛋白;质地;

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