中国食品学报2023，Vol.23Issue(11)：137-146,10.DOI:10.16429/j.1009-7848.2023.11.014
精氨酸低钠盐对猪肉品质的影响
Effects of Arginine Low-sodium Salt on Pork Quality
摘要
Abstract
The effects of arginine low-sodium salt on pork quality were investigated by analyzing the effects of different arginine low-sodium salt additions(arginine replacing 30％NaCl)on the textural characteristics,colour difference,water holding capacity,cooking loss,pH,moisture content,myofibril fragmentation index(MFI),protein degradation and ul-trastructure of pork.The results showed that the use of 4％arginine low-sodium salt significantly improved the elasticity(increased by 60.0％)and chewiness(increased by 48.3％)of pork(P＜0.05),and improved the colour of pork(a*in-creased from 2.9 to 6.3)(P＜0.05)compared to pork cured with 3％pure NaCl.It increased the pH from 5.71 to 6.11,decreased the cooking loss of pork from 32.12 g/(100 g)to 23.98 g/(100 g),but there was no significant change in wa-ter holding capacity(P＜0.05).The addition of 4％low sodium arginine increased the pork myogenic fibre fragmentation index from 44.73 to 71.40(P＜0.05).Ultrastructural results showed that the I-band,A-band and M-line of myogenic fi-bres underwent different degrees of degradation.SDS-PAGE electrophoresis profiles showed that actin was significantly de-graded to small-molecule components when arginine low sodium salt was added at 2.5％-3.5％.Conclusion:arginine low-sodium salt had the effect of improving the texture,color and tenderness of the pork,which was helpful for improving the quality of pork.关键词
精氨酸低钠盐/猪肉/品质/蛋白质降解/超微结构Key words
arginine low-sodium salt/pork/quality/protein degradation/ultrastructure引用本文复制引用
赵立,邱慧敏,廉嘉欣,李苗云,陈军,卢河东..精氨酸低钠盐对猪肉品质的影响[J].中国食品学报,2023,23(11):137-146,10.基金项目
国家重点研发计划项目(2018YFD0401203) （2018YFD0401203）
河南省重点研发与推广专项(科技攻关项目)(202102110141) （科技攻关项目）
