L-组氨酸、L-赖氨酸、柠檬酸钠复配对牛肉糜保水性的影响  

Effect of Mixture of L-histidine,L-lysine and Sodium Citrate on the Water Holding Capacity of Beef Batters

作　　者：李丛胜[1,2] 罗雨 刘馨雨 刘笑 田佳佳 刘金平 尚校兰 LI Cong-sheng;LUO Yu;LIU Xin-yu;LIU Xiao;TIAN Jia-jia;LIU Jin-ping;SHANG Xiao-lan(College of Life Science,Langfang Normal University,Langfang 065000,Hebei,China;Hebei Key Laboratory of Animal Diversity,Langfang 065000,Hebei,China)

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000 [2]河北省动物多样性重点实验室,河北廊坊065000

出　　处：《食品研究与开发》2020年第18期29-34,共6页Food Research and Development

基　　金：河北省自然科学基金青年科学基金项目(C2017408048)。

摘　　要：以添加质量浓度为1.5%NaCl的牛肉糜为主要原料,采用单因素和响应面分析方法,以无磷保水剂处理前后牛肉糜的蒸煮损失为试验指标,考察不同的L-组氨酸、L-赖氨酸和柠檬酸钠的添加量对牛肉糜蒸煮损失的影响,进而优化出3种无磷保水剂的最佳配比,并与磷酸盐的保水效果进行对比。结果表明,3种添加剂的最佳配比为:L-组氨酸0.20%、L-赖氨酸0.30%、柠檬酸钠0.23%。此复配保水剂可以使牛肉糜蒸煮损失显著降低至10.85%,且效果优于磷酸盐保水剂。Minced beef containing 1.5 % NaCl as main raw material,single factor and response surface analysis method was used,with cooking loss as an index of minced beef which treated with non-phosphate additive. The effects of L-histidine content,L-lysine content and sodium citrate content on cooking loss of minced beef were determined. The optimum proportion of three non-phosphate additive was obtained and the water retaining effect with phosphate were compared. The result showed that the optimum ratio of non-phosphate additive was:0.20 %of L-histidine,0.30 % of L-lysine,and 0.23 % of sodium citrate. The cooking loss was significantly reduced to10.85 % with this compound water retention agent,which was better than phosphate water-retention agent.

关 键 词：L-组氨酸 L-赖氨酸 柠檬酸钠 牛肉糜 蒸煮损失 响应面法 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]