肉类研究2024，Vol.38Issue(8)：8-15,8.DOI:10.7506/rlyj1001-8123-20240619-158
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
Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork
摘要
Abstract
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).关键词
猪肉香肠/L-精氨酸/谷氨酰胺转氨酶/反复冻融/蒸煮损失Key words
pork sausage/L-arginine/transglutaminase/repeated freeze-thaw cycles/cooking loss分类
轻工纺织引用本文复制引用
马文慧,韩馨蕊,李晓云,赵海波,王伟,陈祥礼,李远征,曹云刚..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[J].肉类研究,2024,38(8):8-15,8.基金项目
山东省重点研发计划项目(2022TZXD0021) （2022TZXD0021）
陕西省秦创原"科学家+工程师"人才队伍建设项目(2024QCY-KXJ-085) （2024QCY-KXJ-085）
陕西省自然科学基础研究计划面上项目(2023-JC-YB-146) （2023-JC-YB-146）
陕西省教育厅科学研究计划服务地方专项(23JC010) （23JC010）
西安市未央区科技计划项目(202312) （202312）
山东省企业技术创新项目(202261500511) （202261500511）
