l-Arginine/l-Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins,ACS Food Science & Technology

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l-Arginine/l-Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-06-01 , DOI: 10.1021/acsfoodscitech.1c00127
Daojing Zhang _{1,

2} , Baocai Xu _{1,

2} , Yinyin Zhang _{1,

2} , Yajun Huang _{1,

2} , Li Chen _{1,

2} , Pengqi Bao _{1,

2} , Hongmei Fang _{1,

2} , Cunliu Zhou _{1,

2}

Affiliation

Myosin oxidation destroys its gelling and emulsifying properties, which decreases the yield and deteriorates the mouthfeel and chewiness of meat products. This work investigated the effects of l-arginine (Arg)/l-lysine (Lys) on the physicochemical properties of emulsion sausages prepared from pork batter oxidatively stressed by hydroxyl radicals (^•OH). Four sausage samples with partial replacement of porcine backfat by soybean oil (control and sample treated with ^•OH, a combination of ^•OH and Arg, or a combination of ^•OH and Lys, respectively) were prepared, and their physicochemical properties were determined. Under ^•OH stress, the addition of Arg/Lys increased L*, a*, hardness, springiness, cohesiveness, and chewiness (P < 0.05) but decreased the cooking loss, total expressible fluid, and expressible fat/oil (P < 0.05). Furthermore, both Arg and Lys decreased the carbonyl content (P < 0.05); meanwhile, Lys increased the total sulfhydryl content (P < 0.05). Confocal laser scanning microscopy indicated that Arg and Lys caused the formation of more regular and uniform oil droplets embedded in a protein gel matrix. The results disclosed that Arg/Lys could retard meat proteins from oxidation under ^•OH stress, which is favorable for meat proteins to keep their functional properties, ultimately reducing the quality deterioration of meat products.

中文翻译：

l-精氨酸/l-赖氨酸通过阻止肉蛋白的羟基自由基氧化，用豆油部分替代猪背膘减轻乳化香肠的变质

肌球蛋白氧化破坏了其胶凝和乳化特性，从而降低了肉制品的产量并降低了其口感和咀嚼性。这项工作研究了l-精氨酸 (Arg)/ l-赖氨酸 (Lys) 对由羟基自由基 ( ^• OH)氧化应激的猪肉面糊制备的乳化香肠的理化性质的影响。制备了四种用大豆油部分替代猪背膘的香肠样品（对照和样品分别用^• OH、^• OH 和 Arg 的组合，或^• OH 和 Lys的组合处理），并测定了它们的理化特性。下^•OH胁迫下，Arg/Lys的添加增加了L *、a *、硬度、弹性、内聚性和咀嚼性（P < 0.05），但降低了烹饪损失、总可表达液体和可表达脂肪/油（P < 0.05）。此外，精氨酸和赖氨酸都降低了羰基含量（P < 0.05）；同时，Lys 增加了总巯基含量（P < 0.05）。共聚焦激光扫描显微镜表明 Arg 和 Lys 导致嵌入蛋白质凝胶基质中的更规则和均匀的油滴的形成。结果表明，Arg/Lys 可以在以下条件下阻止肉类蛋白质的氧化^•OH应激，有利于肉蛋白保持其功能特性，最终减少肉制品的质量恶化。

更新日期：2021-06-18

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