摘要
研究赖氨酸(Lys)和精氨酸(Arg)对乳化香肠品质特性的影响,检测指标包括蒸煮损失率(cooking loss,CL)、保水性(water-holding capicity,WHC)、质构、色泽和感官品质。结果表明:Lys和Arg均能显著降低乳化香肠的CL、提高WHC和部分质构参数(硬度、黏结性和咀嚼性);同时,Lys和Arg均能显著增加黄度值(b~*)、降低亮度值(L~*)和红度值(a~*),对乳化香肠的感官品质(色泽、切片性能、风味和口感)无显著影响。另外,Lys对乳化香肠品质特性的影响总体优于Arg。Lys和Arg可以用于乳化香肠的加工。
The effects of L-lysine （Lys） and L-arginine （Arg） on the quality properties of emulsion-type sausage were investigated by the detection of cooking loss （CL）, water-holding capacity （WHC）, color, texture and sensory properties. The results showed that Lys and Arg significantly decreased CL, but significantly increased WHC and textural parameters （hardness, cohesiveness and chewiness）. Meanwhile, both amino acids significantly decreased L＊ values and a＊ values and increased b＊ values, but they had slight effects on sensory qualities （color, slicing property, flavor and taste）. In addition, the effects of Lys on the quality properties of emulsion-type sausage were basically better than those of Arg. The results suggested that Lys and Arg had a potential for application in the processing of emulsion-type sausage.
出处
《肉类研究》
北大核心
2017年第5期5-9,共5页
Meat Research
基金
国家自然科学基金科学部主任基金项目(21542008)
关键词
赖氨酸
精氨酸
品质特性
乳化香肠
L-lysine （Lys）
L-arginine （Arg）
quality properties
emulsion-type sausage
