Abstract: Pink color defect that affects cooked,uncured chicken has been a sporadic problem in the poultry industry,resulting in serious economic losses.This review studied recent research focused on the mechanisms associated with the generation of the pink defect,and endogenous conditions(pigments,pH value,oxidation-reduction potential) and external factors(nitrite,irradiation,processing) as well as the methods of inhibition through metal-chelators,dairy proteins,citric acid,calcium chloride,phosphates.Finally,a prospect on research of pink color defect in chicken was analyzed.The review provided reference for developing processes for reducing the pink color defect in cooked uncured chicken meat.
李可,罗欣,梁荣蓉,等. 鸡肉的粉红色变机理探讨及研究进展[J]. 食品与发酵工业, 2010, 36(10): 131-137.
Li Ke,Luo Xin,Liang Rong-rong,et al. Study on Mechanisms and Current Research of Pink Color Defect in Chicken[J]. Food and Fermentation Industries, 2010, 36(10): 131-137.