L-组氨酸、L-赖氨酸、柠檬酸钠复配对牛肉糜保水性的影响

Effect of Mixture of L-histidine,L-lysine and Sodium Citrate on the Water Holding Capacity of Beef Batters

以添加质量浓度为1.5%NaCl的牛肉糜为主要原料,采用单因素和响应面分析方法,以无磷保水剂处理前后牛肉糜的蒸煮损失为试验指标,考察不同的L-组氨酸、L-赖氨酸和柠檬酸钠的添加量对牛肉糜蒸煮损失的影响,进而优化出3种无磷保水剂的最佳配比,并与磷酸盐的保水效果进行对比。结果表明,3种添加剂的最佳配比为:L-组氨酸0.20%、L-赖氨酸0.30%、柠檬酸钠0.23%。此复配保水剂可以使牛肉糜蒸煮损失显著降低至10.85%,且效果优于磷酸盐保水剂。

Minced beef containing 1.5 % NaCl as main raw material,single factor and response surface analysis method was used,with cooking loss as an index of minced beef which treated with non-phosphate additive. The effects of L-histidine content,L-lysine content and sodium citrate content on cooking loss of minced beef were determined. The optimum proportion of three non-phosphate additive was obtained and the water retaining effect with phosphate were compared. The result showed that the optimum ratio of non-phosphate additive was:0.20 %of L-histidine,0.30 % of L-lysine,and 0.23 % of sodium citrate. The cooking loss was significantly reduced to10.85 % with this compound water retention agent,which was better than phosphate water-retention agent.