摘要
以含0.8%(m/m)食盐乳化肠为低盐对照组,含1.6%(m/m)食盐乳化肠为常盐对照组,在低盐基础上分别添加0.5%、1.0%、2.0%L-赖氨酸(L-lysine,Lys)和L-精氨酸(L-arginine,Arg)为实验组,通过测定肉糜pH值、流变学特性,乳化肠保水性、微观结构以及4℃贮藏3、20 d的色泽、水分状态、水分分布、质构特性、脂肪氧化和蛋白氧化指标,探究添加碱性氨基酸对低盐乳化肠品质的影响。结果表明,降低盐含量对乳化肠各项品质指标均有负面影响,但随着Lys、Arg添加量的增加,肉糜pH值升高,乳化肠保水性、色泽、质构特性、水分分布均得到改善,微观结构更加致密,贮藏过程中脂肪和蛋白质氧化程度减弱。综上,Lys、Arg可有效改善低盐乳化肠因减盐导致的品质降低问题,在肉制品的加工与生产过程中具有潜在应用价值。
This study investigates the effects of adding alkaline amino acids on the quality of low-salt pork emulsified sausages.In the experimental design,0.8%(m/m)salt was utilized as the low-salt control group,while 1.6%(m/m)salt served as the normal-salt control group.L-Lysine(Lys)and L-arginine(Arg)were incorporated at concentrations of 0.5%,1.0%,and 2.0%into the low-salt formulation.The pH and rheological properties of the meat emulsion,the water-holding capacity and microstructure of emulsified sausages,as well as the color,water state and distribution,textural characteristics,fat oxidation and protein oxidation indexes of the emulsified sausages were measured after storage at 4℃for 3 and 20 days.The results indicated that all quality indices of the emulsified sausages were adversely affected by the reduction in salt content.However,with the increasing concentrations of Lys and Arg,the pH of the meat emulsion increased.Additionally,improvements were observed in water-holding apacity,color,texture properties,and moisture distribution.The microstructure was found to be denser,and lipid and protein oxidation were significantly diminished during the storage period.In conclusion,Lys and Arg can effectively mitigate the quality deterioration of low-salt emulsified sausages caused by salt reduction,demonstrating potential application value in the processing and production of meat products.
作者
孙启梦
吴雨奇
赵亚楠
潘锦锋
董秀萍
白艳红
李胜杰
SUN Qimeng;WU Yuqi;ZHAO Yanan;PAN Jinfeng;DONG Xiuping;BAI Yanhong;LI Shengjie(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116033,China;National Engineering Research Center of Seafood,Dalian 116034,China;State Key Laboratory Seafood Processing and Safety Control,Dalian 116034,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Zhengzhou 450001,China)
出处
《肉类研究》
北大核心
2025年第10期49-58,共10页
Meat Research
基金
“十四五”国家重点研发计划重点专项(2023YFD2100100)
国家自然科学基金面上项目(32272352)。
