碱性氨基酸调控对牦牛肉糜制品品质特性的影响  

Effects of alkaline amino acids on regulating quality characteristics of yak minced meat products

作　　者：王新颖 李俊熙 毛云 兰道亮[2] 王立娜 郝刚[1] 王琳琳 WANG Xinying;LI Junxi;MAO Yun;LAN Daoliang;WANG Lina;HAO Gang;WANG Linlin(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China;College of Animal Science and Veterinary Medicine,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041 [2]西南民族大学畜牧兽医学院,四川成都610041

出　　处：《食品与发酵工业》2024年第22期115-122,共8页Food and Fermentation Industries

基　　金：国家自然科学基金青年基金项目(32001726);国家重点研发计划项目(2021YFD1600205);四川省科技厅青年科学基金项目(2022NSFSC1663)。

摘　　要：为探究氨基酸种类及其添加量对牦牛肉糜制品品质特性的影响,并得到能改善牦牛肉糜制品品质的最佳氨基酸类别及添加量,该文以添加不同比例L-赖氨酸(Lys)、L-精氨酸(Arg)和L-组氨酸(His)的牦牛肉糜为试验对象,测定分析牦牛肉糜的食用品质、乳化特性、流变性及微观结构等指标。结果表明,0.60%(质量分数)的Lys、Arg、His能增加牦牛肉糜的色泽、保水性、质构特性,以及牦牛肉糜的乳化稳定性和流变性(储能模量和损耗模量)(P<0.05);低场核磁结果显示,Lys、Arg、His能使牦牛肉糜的自由水向不易流动水或结合水转变,其中以Lys的效果最好;扫描电子显微镜显示Lys、Arg、His能使牦牛肉糜的微观结构从结构松散、空隙较大转变为结构致密、空隙较小,Lys和Arg的效果较好。综合来看,0.60%的Lys对牦牛肉糜的品质改善效果最佳。This study aimed to investigate the effects of amino acid categories and their additive amounts on the quality characteristics of yak minced meat products and to obtain the optimal amino acid categories and additive amounts that can improve the quality of yak minced meat products.In this paper,the edible quality,emulsification characteristics,rheology,and microstructure of yak minced meat were measured and analyzed by using yak minced meat with different ratios of L-lysine(Lys),L-arginine(Arg),and L-histidine(His).Results showed that 0.60%of Lys,Arg,and His increased the color,water retention,textural properties,and organoleptic qualities(tissue state and mouthfeel),as well as the emulsification stability and rheology[storage modulus(G′)and loss modulus(G″)]of minced yak meat(P<0.05).The results of low-field NMR showed that Lys,Arg,and His could transform the free water of yak mince to not easily flowable water or bound water,among which Lys had the best effect.Scanning electron microscopy showed that Lys,Arg,and His could change the microstructure of yak mince from a loose structure with large voids to a dense structure with smaller voids,and the effect of Lys and Arg was better.Taken together,0.60%Lys had the best effect on improving the quality of yak mince.

关 键 词：碱性氨基酸 牦牛肉糜制品 品质特性 微观结构 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]