L-赖氨酸、L-组氨酸部分替代NaCl对鸭肉食用品质的影响

Effects of partial replacement of Na Cl by L-lysine and L-histidine on the quality of duck meat

为探究氨基酸(L-赖氨酸和L-组氨酸)部分替代NaCl对鸭肉食用品质的影响,以NaCl腌制组和KCl腌制组为对照,设置了4组氨基酸替代组:67%NaCl+30%KCl+3%氨基酸(L-lys∶L-his=1∶1,下同)、64%NaCl+30%KCl+6%氨基酸、61%NaCl+30%KCl+9%氨基酸、58%NaCl+30%KCl+12%氨基酸,对腌制后鸭肉的Na^+、K^+含量、pH值、含水量、色泽、质构、剪切力及蒸煮损失率等指标进行了测定,结果表明,氨基酸替代组可显著降低鸭肉的Na+含量(P<0.05),同时显著提高了鸭肉的pH值(P<0.05);当氨基酸替代比为6%时,鸭肉的含水量、色泽以及质构等特性和对照组差异不显著(P>0.05),且此时鸭肉的剪切力和蒸煮损失率最小,鸭肉的整体品质最好。

In order to explore the effects of partial replacement of NaCl by amino acids ( L -lysine and L -histidine) on the eating quality of duck meat,the following four amino acid substitution groups were studied: 67% NaCl+30% KCl+3% amino acid ( L -lys∶ L -his=1∶ 1),64% NaCl+30% KCl+6% amino acid,61% NaCl+30% KCl+9% amino acid,and 58% NaCl+30% KCl+12% amino acid. The contents of Na^+ and K^+,pH value,moisture level,color,texture,shear force and cooking loss of marinated duck meat were measured. It was found that the amino acid substitution groups had significantly lower Na^+ content ( P <0.05) and significantly increased pH value ( P <0.05). When the amino acid substitution ratio was 6%,the moisture level,color and texture of duck meat were not significantly different from the control ( P >0.05). Besides,it had the smallest shearing force and cooking loss rate,and the overall quality was the best. This study provides a reference for future researches on low salt substitution of poultry products.