This paper aimed to investigate the dose-effects of l-Lysine (Lys, 0.2% to 0.8%) on the water holding capacity (WHC), textural properties, water mobility and distribution, microstructures and sensory acceptance of reconstructed ham with 50% reduction of added salt. Results showed that reducing salt from 2.50% to 1.25% caused significant increase in cooking loss and centrifuge loss, and decrease in hardness, springiness and chewiness. 0.8% Lys significantly improved the WHC and textural properties of salt-reduced hams, whereas 0.2% Lys further impaired these attributes. Moreover, 0.8% Lys improved the sensory scores for mouthfeel, appearance, taste and global acceptance. The NMR analysis reveals that water distribution and mobility were affected by salt reduction and Lys addition, and hams with 0.8% Lys contained more entrapped water with decreased mobility. Furthermore, a fine network with more bridge-linkage among myofibrils was formed in hams with 0.8% Lys. Therefore, addition of 0.8% Lys showed great potential in developing salt-reduced reconstructed ham with premium technological and sensory qualities.

本文旨在研究l的剂量效应-赖氨酸（Lys，0.2％至0.8％）的保水能力（WHC），质地特性，水的流动性和分布，重组火腿的微观结构和感官接受性（添加盐减少50％）。结果表明，将盐从2.50％减少到1.25％会导致烹饪损失和离心损失显着增加，并且硬度，弹性和咀嚼性降低。0.8％的Lys显着改善了减盐火腿的WHC和质地特性，而0.2％的Lys进一步削弱了这些特性。此外，0.8％的赖氨酸可改善口感，外观，味道和全球认可度的感官评分。NMR分析表明，水的分布和迁移率受盐减少和添加Lys的影响，Lys含量为0.8％的火腿中夹带的水分更多，迁移率降低。此外，在含0.8％Lys的火腿中形成了一个肌纤维之间具有更多桥键的精细网络。因此，添加0.8％的Lys在开发具有优良技术和感官品质的减盐重组火腿方面显示出巨大潜力。