肉类研究2025，Vol.39Issue(10)：49-58,10.DOI:10.7506/rlyj1001-8123-20241223-343
碱性氨基酸添加对低盐乳化肠品质的影响
Effect of Alkaline Amino Acid Addition on the Quality of Low-Salt Emulsified Sausage
摘要
Abstract
This study investigates the effects of adding alkaline amino acids on the quality of low-salt pork emulsified sausages.In the experimental design,0.8%(m/m)salt was utilized as the low-salt control group,while 1.6%(m/m)salt served as the normal-salt control group.L-Lysine(Lys)and L-arginine(Arg)were incorporated at concentrations of 0.5%,1.0%,and 2.0%into the low-salt formulation.The pH and rheological properties of the meat emulsion,the water-holding capacity and microstructure of emulsified sausages,as well as the color,water state and distribution,textural characteristics,fat oxidation and protein oxidation indexes of the emulsified sausages were measured after storage at 4℃for 3 and 20 days.The results indicated that all quality indices of the emulsified sausages were adversely affected by the reduction in salt content.However,with the increasing concentrations of Lys and Arg,the pH of the meat emulsion increased.Additionally,improvements were observed in water-holding apacity,color,texture properties,and moisture distribution.The microstructure was found to be denser,and lipid and protein oxidation were significantly diminished during the storage period.In conclusion,Lys and Arg can effectively mitigate the quality deterioration of low-salt emulsified sausages caused by salt reduction,demonstrating potential application value in the processing and production of meat products.关键词
乳化肠/低盐/碱性氨基酸/L-赖氨酸/L-精氨酸Key words
emulsified sausage/low-salt/alkaline amino acid/L-lysine/L-arginine分类
轻工纺织引用本文复制引用
孙启梦,吴雨奇,赵亚楠,潘锦锋,董秀萍,白艳红,李胜杰..碱性氨基酸添加对低盐乳化肠品质的影响[J].肉类研究,2025,39(10):49-58,10.基金项目
"十四五"国家重点研发计划重点专项(2023YFD2100100) （2023YFD2100100）
国家自然科学基金面上项目(32272352) （32272352）
