添加赖氨酸的猪肉脯在不同干燥温度下的质构稳定性

Texture Stability of Dried Pork Slice with Lysine at Different Air Drying Temperatures

为改善猪肉脯在不同热风干燥温度下的质构稳定性,研究在干燥温度55~75℃条件下添加0.25%~0.75%赖氨酸对猪肉脯质构稳定性的影响。结果表明:添加0.50%赖氨酸可显著降低高温(70~75℃)干燥下猪肉脯的硬度和内聚性(P<0.05),显著提高其弹性(P<0.05),减小猪肉脯硬度、弹性、内聚性和咀嚼性在干燥温度55~75℃条件下的极差值,并可在(60±5)℃和(65±5)℃变化范围内将猪肉脯咀嚼性的极差值控制在1.4%以内;赖氨酸可能通过提高并稳定猪肉脯体系pH值、改善微观结构、提高肉蛋白及其二级结构的热稳定性、增强内部氢键作用力和水分流动性、阻滞肌球蛋白热降解等作用,提升猪肉脯在不同干燥温度下的质构稳定性。

In order to enhance the texture stability of dried pork slice(DPS)at different air drying temperatures,the effects of adding 0.25%–0.75%(m/m)lysine on the texture stability of DPS at air temperatures in the range of 55–75℃was investigated.The results showed that the addition of 0.5%lysine could significantly decrease the hardness and cohesiveness at high temperatures(70–75℃)(P<0.05),significantly increase the springiness(P<0.05),and reduced the ranges of hardness,springiness,cohesiveness and chewiness of DPS at drying temperatures from 55 to 75℃.The range of chewiness could be controlled within 1.4%in the temperature range of(60±5)and(65±5)℃.Lysine addition could improve the texture stability of DPS at different drying temperatures by increasing and stabilizing its pH,improving its microstructure,enhancing the thermal stability of protein secondary structure,reinforcing hydrogen bonding and water mobility,and blocking the thermal degradation of myosin.