Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat

Isoelectric solubilization/precipitation (ISP) process has been attempted to improve gelation properties of pale, soft, exudative (PSE)-like chicken breast meat protein. The protein was recovered at pH values of 2.5, 3.0, 3.5, 11.0, 11.5 and 12.0. The results showed that ISP treated PSE-like chicken breast meat with pH 11.0 and pH 3.5 significantly increased (P < 0.05) gel hardness and water retention capacity. Whiteness of cooked sample was...