Zhang L, Barbut S
Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
Poult Sci. 2005 May;84(5):789-96. doi: 10.1093/ps/84.5.789.
The effects of potato and tapioca starches (regular and modified) on the texture, yield, and microstructure of pale, soft, and exudative (PSE); normal; and dark, firm, and dry (DFD) chicken breast meats were studied. Cook yield and fracture force were higher in DFD than in normal and PSE meat. All starches significantly improved yield with modified tapioca showing the best results. Light microscopy showed even distribution and gelatinization of large potato starch granules and small tapioca granules. Addition of starches to the normal meat (46 < L* < 53, 5.9 < pH < 6.1) resulted in higher modulus of rigidity (G') values above 60 degrees C. During cooling, this trend continued as all starches provided significantly higher G' values compared with the control; regular and modified potato resulted in higher G' values than the tapioca starches. Overall, starch addition can compensate for part of the meat protein functionality lost in PSE meat.
研究了马铃薯淀粉和木薯淀粉（普通型和改性型）对苍白、柔软、渗水（PSE）鸡胸肉、正常鸡胸肉以及暗黑、坚硬、干燥（DFD）鸡胸肉的质地、产率和微观结构的影响。DFD鸡胸肉的烹饪产率和断裂力高于正常鸡胸肉和PSE鸡胸肉。所有淀粉均显著提高了产率，其中改性木薯淀粉效果最佳。光学显微镜显示，大颗粒马铃薯淀粉和小颗粒木薯淀粉分布均匀且发生了糊化。向正常肉（46＜L*＜53，5.9＜pH＜6.1）中添加淀粉后，在60℃以上时刚性模量（G'）值更高。在冷却过程中，这一趋势持续存在，因为与对照组相比，所有淀粉的G'值均显著更高；普通型和改性型马铃薯淀粉产生的G'值高于木薯淀粉。总体而言，添加淀粉可以弥补PSE肉中部分损失的肉蛋白功能。
