L-精氨酸与谷氨酰胺转氨酶复配对反复冻融猪肉制作香肠品质的影响

Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork

通过构建反复冻融体系,以猪肉香肠为研究对象,探究L-精氨酸(L-arginine,Arg)与谷氨酰胺转氨酶(transglutaminase,Tg)对反复冻融猪肉香肠品质的影响。结果表明:Arg、Tg及Arg+Tg均提高了冷冻损伤香肠的氧化稳定性,并且使整个升温过程中储能模量明显提高;Arg单独处理使冷冻损伤香肠中不易流动水含量显著增加(P<0.05),自由水含量及蒸煮损失率显著降低(P<0.05),咀嚼性降低280.9 g;Tg单独处理使香肠中不易流动水含量略有增加,自由水含量显著降低(P<0.05),但并未降低其蒸煮损失率;Arg和Tg复配提高了咀嚼性,并且显著降低了蒸煮损失率(P<0.05),表明二者协同有增效作用。Arg和Tg的添加使香肠的微观结构更致密,整体可接受性显著提升(P<0.05)。

This study investigated the effects of L-arginine(Arg)and transglutaminase(Tg)on the quality of sausage made from repeatedly frozen-thawed pork.The results indicated that Arg and Tg,alone and in combination,improved the oxidative stability of the sausage and significantly increased the storage modulus(G’)of minced pork throughout the heating process.Arg treatment alone significantly increased the bound water content and decreased the free water content(P<0.05),significantly reduced the cooking loss(P<0.05)and lowered the chewiness of the sausage by 280.9 g.Tg treatment alone slightly increased the bound water content and significantly decreased the free water content(P<0.05),but did not reduce the cooking loss.The combined treatment with Arg and TG enhanced the chewiness and significantly reduced the cooking loss(P<0.05),indicating a synergistic effect.The addition of Arg and Tg also resulted in a denser microstructure and significantly improved the overall acceptability of the sausage(P<0.05).