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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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