摘要
本文研究L-精氨酸或L-赖氨酸对反复冻融鸭肉饼品质的影响,旨在为L-精氨酸或L-赖氨酸作为冷冻保护剂在肉制品中的应用提供理论依据.在鸭肉饼加工工艺中,于腌制环节添加L-精氨酸或L-赖氨酸,并将制作好的鸭肉饼进行反复冻融循环,从质构、蒸煮损失、色差、pH、挥发性盐基氮(TVB-N)、硫代巴比妥酸反应物(TBARS)、低场核磁共振、微观结构指标来评价鸭肉饼的品质.结果表明,随着冻融循环次数的增加,空白组鸭肉饼的硬度、弹性、粘聚性、咀嚼性、a*值、pH和 P21 显著降低(P<0.05),蒸煮损失、TVB-N值和TBARS值显著升高(P<0.05).在 5次冻融循环后,L-精氨酸或L-赖氨酸对鸭肉饼品质的劣变有显著的抑制作用(P<0.05),而且L-精氨酸组鸭肉饼的蒸煮损失分别比空白组和三聚磷酸盐(Sodium tripolyphosphate,STP)组低 13.23%和 6.93%(P<0.05).此外,在 5次冻融循环后,L-精氨酸组的TVB-N值和TBARS值分别比空白组低 41.92%和 63.47%(P<0.05),均为四组中最低.这表明L-精氨酸或L-赖氨酸处理能在冻融循环过程中有效抑制鸭肉饼腐败变质、脂肪氧化,改善保水性,使鸭肉饼保持良好的品质特性,且L-精氨酸效果更好.
Abstract
In this study,the effects of L-arginine or L-lysine on the quality of duck meat patties during repeated freeze-thaw cycles were studied to provide a theoretical basis for the application of L-arginine or L-lysine as cryoprotectant in meat products.L-arginine or L-lysine was added in the marinating process of duck meat patties,and the prepared duck meat patties was treated with freeze-thaw cycles.The texture,cooking loss,color,pH,total volatile base nitrogen(TVB-N),thiobarbituric reactive substances(TBARS),low-field nuclear magnetic resonance,and microstructure were measured to evaluate the quality of duck meat patties.The results showed that with the increase of freeze-thaw cycles,the hardness,springiness,cohesiveness,chewiness,a*value,pH and P21 of duck meat patties in the blank group decreased significantly(P<0.05),while the cooking loss,TVB-N value and TBARS value increased significantly(P<0.05).After five freeze-thaw cycles,L-arginine or L-lysine significantly inhibited the deterioration of duck meat patties quality(P<0.05),and the cooking loss of duck meat patties in L-arginine group was 13.23%and 6.93%higher than those in blank group and sodium tripolyphosphate(STP)group,respectively(P<0.05).In addition,after five freeze-thaw cycles,the TVB-N value and TBARS value of L-arginine group were 41.92%and 63.47%lower than those of blank group(P<0.05),respectively,which were the lowest among the four groups.Therefore,the L-arginine or L-lysine treatment could effectively inhibit spoilage,the oxidation of fat,improve water retention,and maintain good quality characteristics of duck meat patties.
基金项目
浙江省公益技术研究项目(LGN21C200009)
国家水禽产业技术体系岗位科学家基金项目(CARS-42-25)
维普
万方数据