L-精氨酸与谷氨酰胺转氨酶复配对反复冻融猪肉制作香肠品质的影响OA北大核心CSTPCD
Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork
通过构建反复冻融体系,以猪肉香肠为研究对象,探究L-精氨酸(L-arginine,Arg)与谷氨酰胺转氨酶(transglutaminase,TG)对反复冻融猪肉香肠品质的影响.结果表明:Arg、TG及Arg+TG均提高了冷冻损伤香肠的氧化稳定性,并且使整个升温过程中储能模量明显提高;Arg单独处理使冷冻损伤香肠中不易流动水含量显著增加(P＜0.05),自由水含量及蒸煮损失率显著降低(P＜0.05),咀嚼性降低280.9 g;TG单独处理使香肠中不易流动水含量略有增加,自由水含量显著降低(P＜0.05),但并未降低其蒸煮损失率;Arg和TG复配提高了咀嚼性,并且显著降低了蒸煮损失率(P＜0.05),表明二者协同有增效作用.Arg和TG的添加使香肠的微观结构更致密,整体可接受性显著提升(P＜0.05).
This study investigated the effects of L-arginine(Arg)and transglutaminase(TG)on the quality of sausage made from repeatedly frozen-thawed pork.The results indicated that Arg and TG,alone and in combination,improved the oxidative stability of the sausage and significantly increased the storage modulus(G')of minced pork throughout the heating process.Arg treatment alone significantly increased the bound water content and decreased the free water content(P<0.05),significantly reduced the cooking loss(P<0.05)and lowered the chewiness of the sausage by 280.9 g.TG treatment alone slightly increased the bound water content and significantly decreased the free water content(P<0.05),but did not reduce the cooking loss.The combined treatment with Arg and TG enhanced the chewiness and significantly reduced the cooking loss(P<0.05),indicating a synergistic effect.The addition of Arg and TG also resulted in a denser microstructure and significantly improved the overall acceptability of the sausage(P<0.05).
马文慧;韩馨蕊;李晓云;赵海波;王伟;陈祥礼;李远征;曹云刚
陕西科技大学食品科学与工程学院,陕西 西安 710021上海旅游高等专科学校酒店与烹饪学院,上海 201418齐鲁工业大学(山东省科学院)食品科学与工程学院,山东 济南 250353临沂金锣文瑞食品有限公司,山东 临沂 276036
轻工业
猪肉香肠L-精氨酸谷氨酰胺转氨酶反复冻融蒸煮损失
pork sausageL-argininetransglutaminaserepeated freeze-thaw cyclescooking loss
《肉类研究》 2024 (008)
8-15 / 8
山东省重点研发计划项目(2022TZXD0021);陕西省秦创原"科学家+工程师"人才队伍建设项目(2024QCY-KXJ-085);陕西省自然科学基础研究计划面上项目(2023-JC-YB-146);陕西省教育厅科学研究计划服务地方专项(23JC010);西安市未央区科技计划项目(202312);山东省企业技术创新项目(202261500511)
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