This study aimed to investigate the effects of amino acid categories and their additive amounts on the quality characteristics of yak minced meat products and to obtain the optimal amino acid categories and additive amounts that can improve the quality of yak minced meat products.In this paper,the edible quality,emulsification characteristics,rheology,and microstructure of yak minced meat were measured and analyzed by using yak minced meat with different ratios of L-lysine(Lys),L-arginine(Arg),and L-histidine(His).Results showed that 0.60％of Lys,Arg,and His increased the color,water retention,textural properties,and organoleptic qualities(tis-sue state and mouthfeel),as well as the emulsification stability and rheology[storage modulus(G')and loss modulus(G")]of minced yak meat(P＜0.05).The results of low-field NMR showed that Lys,Arg,and His could transform the free water of yak mince to not eas-ily flowable water or bound water,among which Lys had the best effect.Scanning electron microscopy showed that Lys,Arg,and His could change the microstructure of yak mince from a loose structure with large voids to a dense structure with smaller voids,and the effect of Lys and Arg was better.Taken together,0.60％Lys had the best effect on improving the quality of yak mince.
维普
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