超声辅助L-赖氨酸处理对低盐狮子头品质特性的影响  

Effect of ultrasound-assisted L-lysine treatment on the quality properties of low-salt meatballs

作　　者：姜佩歧 薛昱轩 张迎浩 孙旭 徐双意 郭秀云 JIANG Peiqi;XUE Yuxuan;ZHANG Yinghao;SUN Xu;XU Shuangyi;GUO Xiuyun(School of Tourism and Cuisine,Yangzhou University,Yangzhou,Jiangsu 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《美食研究》2025年第1期44-51,I0001-I0004,共12页Journal of Researches on Dietetic Science and Culture

基　　金：国家自然科学基金青年项目(32402122);扬州大学大学生科技创新基金重点项目(XCX20241059)。

摘　　要：以淮扬特色菜肴狮子头为实验对象,通过测定pH值、色泽、持水能力、质构和挥发性成分等指标,探究超声辅助L-赖氨酸处理对低盐(1%NaCl)狮子头品质特性的影响。结果显示:超声辅助L-赖氨酸处理使得低盐狮子头的pH值、L^(*)值和a^(*)值显著升高,而b^(*)值显著降低(P<0.05)。该处理方法能够显著减少低盐狮子头的烹饪损失和加压损失(P<0.05),并改善其质构特性(P<0.05)。此外,狮子头的主要挥发性风味成分包括醇类和醛类物质。己醛、壬醛、(E)-2-壬烯醛、庚醛和1-辛烯-3-醇这5种挥发性物质对狮子头风味的贡献尤为显著。感官评定结果表明,经超声辅助L-赖氨酸处理的狮子头在综合评分上显著高于低盐处理组(1%NaCl)和传统处理组(2%NaCl)(P<0.05)。由此可见,超声辅助L-赖氨酸处理不仅有效改善了低盐狮子头的品质,还促进了其良好风味的形成。Quality properties of low-salt meatballs(1%NaCl)under ultrasound-assisted L-lysine treatment were studied by measuring indicators such as pH value,color,water-holding capacity,texture and volatile flavor compounds.The results indicated that ultrasound-assisted L-lysine treatment could significantly increase pH value,L^(*)value,and a^(*)value,and decrease b^(*)value of low-salt meatballs(P<0.05).In addition,ultrasound-assisted L-lysine treatment could significantly reduce the cooking loss and pressure loss(P<0.05),and improve the texture characteristics of low-salt meatballs(P<0.05).Furthermore,the primary volatile flavor components identified in meatballs included alcohols and aldehydes.with five specific compounds-hexanal,1-octen-3-ol,nonanal,(E)-2-nonenal and heptanal,playing a significant role in the development of flavor.The results of sensory evaluation indicated that the overall score of samples treated with ultrasound-assisted L-lysine was significantly higher than that of that of both the low-salt(1%NaCl)and traditional(2%NaCl)treatment(P<0.05).In conclusion,ultrasound-assisted L-lysine treatment not only effectively enhanced the quality of low-salt meatballs,but also promoted the formation of desirable flavor.

关 键 词：L-赖氨酸 低盐 超声 狮子头 风味 

分 类 号：TS972.122.4[轻工技术与工程]