L-精氨酸和L-赖氨酸在肉及肉制品中的应用研究进展  

A Review of the Effects of L-Arginine and L-Lysine on the Physicochemical Properties of Meat and Meat Products

作　　者：张道静 周存六[1] ZHANG Daojing;ZHOU Cunliu(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009

出　　处：《肉类研究》2020年第6期96-102,共7页Meat Research

基　　金：安徽省重点研究与开发计划项目(202004f06020041)。

摘　　要：近年来,L-精氨酸(精氨酸)和L-赖氨酸(赖氨酸)在肉及肉制品中的应用已受到广泛关注,有关2种氨基酸对肉及肉制品保水、质构、色泽和嫩度等理化性质影响的研究取得了一系列重要进展。本文详细综述国内外有关精氨酸和赖氨酸对肉及肉制品保水性和质构特性影响及机制的最新研究成果,同时概述2种氨基酸对肉及肉制品色泽、风味、嫩度、蛋白质及脂肪氧化等性质影响的研究现状,以期为2种氨基酸在未来肉类工业中的实际生产应用提供理论依据。In recent years, the application of L-arginine(Arg) and L-lysine(Lys) in meat and meat products has attracted widespread attention. Many significant progresses have been made in studying the effects of the two amino acids on improving the physicochemical properties of meat and meat products such as water-holding capacity, texture, color and tenderness. This paper focuses on the latest progress in research on the effects of Arg and Lys on the water-holding capacity and texture of meat and meat products as well as the underlying mechanisms. Meanwhile, the current status of research on their effects on the color, flavor, tenderness, protein and lipid oxidation of meat and meat products is also summarized, in order to provide theoretical support for the application of these two amino acids in the meat industry in the future.

关 键 词：L-精氨酸(精氨酸) L-赖氨酸(赖氨酸) 肉及肉制品 理化性质 应用 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]