L-赖氨酸、L-组氨酸部分替代NaCl对鸭肉食用品质的影响
|
摘要
为探究氨基酸(L-赖氨酸和L-组氨酸)部分替代Na Cl对鸭肉食用品质的影响,以Na Cl腌制组和KCl腌制组为对照,设置了4组氨基酸替代组:67%Na Cl+30%KCl+3%氨基酸(L-lys∶L-his=1∶1,下同)、64%Na Cl+30%KCl+6%氨基酸、61%Na Cl+30%KCl+9%氨基酸、58%Na Cl+30%KCl+12%氨基酸,对腌制后鸭肉的Na+、K+含量、p H值、含水量、色泽、质构、剪切力及蒸煮损失率等指标进行了测定,结果表明,氨基酸替代组可显著降低鸭肉的Na~+含量(P <0. 05),同时显著提高了鸭肉的p H值(P <0. 05);当氨基酸替代比为6%时,鸭肉的含水量、色泽以及质构等特性和对照组差异不显著(P> 0. 05),且此时鸭肉的剪切力和蒸煮损失率最小,鸭肉的整体品质最好。
In order to explore the effects of partial replacement of NaCl by amino acids( L-lysine and L-histidine) on the eating quality of duck meat,the following four amino acid substitution groups were studied: 67% NaCl+ 30% KCl + 3% amino acid( L-lys∶ L-his = 1∶ 1),64% NaCl + 30% KCl + 6% amino acid,61% NaCl + 30% KCl+ 9% amino acid,and 58% NaCl + 30% KCl + 12% amino acid. The contents of Na+and K+,pH value,moisture level,color,texture,shear force and cooking loss of marinated duck meat were measured. It was found that the amino acid substitution groups had significantly lower Na+content( P < 0. 05) and significantly increased pH value( P <0. 05). When the amino acid substitution ratio was 6%,the moisture level,color and texture of duck meat were not significantly different from the control( P > 0. 05). Besides,it had the smallest shearing force and cooking loss rate,and the overall quality was the best. This study provides a reference for future researches on low salt substitution of poultry products.
In order to explore the effects of partial replacement of NaCl by amino acids( L-lysine and L-histidine) on the eating quality of duck meat,the following four amino acid substitution groups were studied: 67% NaCl+ 30% KCl + 3% amino acid( L-lys∶ L-his = 1∶ 1),64% NaCl + 30% KCl + 6% amino acid,61% NaCl + 30% KCl+ 9% amino acid,and 58% NaCl + 30% KCl + 12% amino acid. The contents of Na+and K+,pH value,moisture level,color,texture,shear force and cooking loss of marinated duck meat were measured. It was found that the amino acid substitution groups had significantly lower Na+content( P < 0. 05) and significantly increased pH value( P <0. 05). When the amino acid substitution ratio was 6%,the moisture level,color and texture of duck meat were not significantly different from the control( P > 0. 05). Besides,it had the smallest shearing force and cooking loss rate,and the overall quality was the best. This study provides a reference for future researches on low salt substitution of poultry products.
引文
[1] XIONGT,LI J,LIONG F,et al. Effects of salt concentration on Chinese sauerkraut fermentation[J]. LWT-Food Science and Technology,2016,69:169-174.
[2] ZHANG Y W,ZHANG L,HUI T,et al. Influence of partial replacement of Na Cl by KCl,L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process[J]. LWT-Food Science and Technology,2015,64(2):966-973.
[3] COOK N R,CUTLER J A,OBARZANEK E,et al. Long term effects of dietary sodium reduction on cardiovascular disease outcomes:observational follow-up of the trials of hypertension prevention(TOHp)[J]. Bmj British Medical Journal,2007,334(7 599):17-19.
[4] BORST M H D,NAVIS G. Sodium intake,RAAS-blockade and progressive renal disease[J]. Pharmacological Research,2016,107:344-351.
[5] CORRAL S,SALVADOR A,BELLOCH C,et al. Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii,inoculation[J]. Food Control,2015,47:526-535.
[6] COSTACORREDOR A,MUOZ I,ARNAU J,et al. Ion uptakes and diffusivities in pork meat brine-salted with Na Cl and K-lactate.[J]. LWT-Food Science and Technology,2010,43(8):1 226-1 233.
[7] FULLADOSA E,SERRA X,GOU P,et al. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content[J].Meat Science,2009,82(2):213-218.
[8] GHAWI S K,ROWLAND I,METHVEN L. Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings[J]. Appetite,2014,81(10):20-29.
[9]王伟,汪梦非,姚遥,等.响应面法优化鸭肉盐溶蛋白的提取工艺[J].食品工业科技,2013,34(14):259-262.
[10] GUOX Y,p ENG Z Q,ZHANG Y W,et al. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine[J].Food Chemistry,2015,170:212-217.
[11] ZHAO C J,SCHIEBER A,GNZLE M G. Formation of taste-active amino acids,amino acid derivatives and peptides in food fermentations-A review[J]. Food Research International,2016,89(pt 1):39-47.
[12] ZHANG Y W,ZHANG L,HUI T,et al. Influence of partial replacement of Na Cl by KCl,L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process[J]. LWT-Food Science and Technology,2015,64(2):966-973.
[13] DOUA M,BˇRICHˇCJ,GIBALA P,et al. Rapid hydrophilic interaction chromatography determination of lysine in pharmaceutical preparations with fluorescence detection after postcolumn derivatization with o-phtaldialdehyde[J]. Journal of pharmaceutical&Biomedical Analysis,2011,54(5):972-978.
[14] CˇApRIˇAA,CˇApRIˇAR. In vitro techniques to estimate amino acid digestibility[J]. J. Agroaliment. Proc. Technol,2009 15:19-27.
[15] MODI A T. Growth temperature and plant age influence on nutritional quality of Amaranthus leaves and seed germination capacity#[J]. Water S A,2007,33(3):369-375.
[16] ZHOU C,LI J,TAN S. Effect of L-lysine on the physicochemical properties of pork sausage[J]. Food Science&Biotechnology,2014,23(3):775-780.
[17] ZHU X,NING C,LI S,et al. Effects of L-lysine/L-arginine on the emulsion stability,textural,rheological and microstructural characteristics of chicken sausages[J].International Journal of Food Science&Technology,2018,53:1-9.
[18]胡孟,武书庚,王晶,等.组氨酸的生理功能及在动物生产中的应用[J].中国饲料,2018(7),38-45.
[19] CHEN C G,WANG R,SUN G J,et al. Effects of high pressure level and holding time on properties of duck muscle gels containing 1%curdlan[J]. Innovative Food Science&Emerging Technologies,2010,11(4):538-542.
[20] GOU P,GUERRERO L,GELABERT J,et al. Potassium chloride,potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin[J]. Meat Science,1996,42(1):37-48.
[21] BREWER M S,ZHU L G,BIDNER B,et al. Measuring pork color:effects of bloom time,muscle,p H and relationship to instrumental parameters[J]. Meat Science,2001,57(2):169-176.
[22] MA F,CHEN C,SUN G,et al. Effects of high pressure and Ca Cl2on properties of salt-soluble meat protein gels containing locust bean gum[J]. Innovative Food Science&Emerging Technologies,2012,14(2):31-37.
[23] BIANCHI G,BENTANCUR O,SAUDO C. Meat ageing as a tool to improve tenderness and sensory quality in lambs[J]. Revista Argentina De producción Animal,2006.
[24] SCHNFELDT H C,STRYDOM P E. Effect of age and cut on cooking loss,juiciness and flavour of South African beef[J]. Meat Science,2011,87(3):180-190.
[25] GAGAOUA M,TERLOUW E M,MICOL D,et al. Understanding early post-mortem biochemical processes underlying meat color and p H decline in the Longissimus thoracis muscle of young blond d'Aquitaine bulls using protein biomarkers[J]. Journal of Agricultural&Food Chemistry,2015,63(30):6 799-6 809.
[26] SCHWENKE K D,pRAHL L,JARMATZ E,et al.Chemical modification of proteins. 2. Blocking of amino groups and basic amino acids and crosslinking of polypeptide chains in casein and field bean globulin by reaction with dialdehyde starch[J]. Die Nahrung,1976,20(10):895-904.
[27] CHENG Q,SUN D W. Factors affecting the water holding capacity of red meat products:a review of recent research advances[J]. Critical Reviews in Food Science&Nutrition,2008,48(2):137-159.
[28] CAMPAGNOL P C B,FRIES L L M,TERRA N N,et al. The influence of Achyrocline satureioides("Marcela")extract on the lipid oxidation of salami[J]. Ciência E Tecnologia De Alimentos,2011,31(1):101-105.
[29] MARTINEZALVAREZ O, BORDERIAS A J, GOMEZGUILLEN M C. Sodium replacement in the cod(Gadus morhua)muscle salting process[J]. Food Chemistry,2005,93(1):125-133.
[30] BOWKER B,ZHUANG H. Relationship between waterholding capacity and protein denaturation in broiler breast meat[J]. Poultry Science,2015,94(7):1 657-1 664.
[31]魏朝贵,吴菊清,邵俊花,等. KCl和MgCl2部分替代Na Cl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J].食品科学,2014,35(5):89-95.
[32] MEpBA H D,EBOH L,BANIGO D E B. Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables[J]. African Journal of Food Agriculture Nutrition&Development,2016,7(1):1-18.
[33] CHEN X,LI Y,ZHOU R,et al. L-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution[J]. International Journal of Food Science&Technology,2016,51(5):1 195-1 203.
[34] SABADINI E,CARVALHOJR B C,SOBRAL P J D A,et al. Mass transfer and diffusion coefficient determination in the wet and dry salting of meat[J]. Drying Technology,1998,16(9-10):2 095-2 115.
[35] NASEHI B,CHAJI M,GHODSI M,et al. Effect of diet containing probiotic on the properties of Japanese quail meat during the storage time[J]. Iranian Journal of Nutrition Sciences&Food Technology,2015,4:77-86.
[36] ARMENTEROS M,ARISTOY M C,BARAT J M,et al.Biochemical changes in dry-cured loins salted with partial replacements of Na Cl by KCl[J]. Food Chemistry,2009,117(4):627-633.
[37]姜松,王海鸥. Tp A质构分析及测试条件对苹果Tp A质构分析的影响[J].食品科学,2004,25(12):68-71.
[38] DELGADO-ANDRADE C,SEIQUER I,NAVARRO M P. Bioavailability of iron from a heat treated glucose-lysine model food system:assays in rats and in Caco-2 cells[J]. Journal of the Science of Food&Agriculture,2010,84(12):1 507-1 513.
[39] XIONG Y L,NOEL D C,MOODY W G. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by p H and salt[J].Journal of Food Science,2010,64(3):550-554.
[40] TAKAI E,YOSHIZAWA S,EJIMA D,et al. Synergistic solubilization of porcine myosin in physiological salt solution by arginine[J]. International Journal of Biological Macromolecules,2013,62(11):647-651.
[41] SHAO J J,ZOU Y F,XU X L,et al. Effects of Na Cl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation[J]. Cy TA-Journal of Food,2016,14(1):145-153.
[2] ZHANG Y W,ZHANG L,HUI T,et al. Influence of partial replacement of Na Cl by KCl,L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process[J]. LWT-Food Science and Technology,2015,64(2):966-973.
[3] COOK N R,CUTLER J A,OBARZANEK E,et al. Long term effects of dietary sodium reduction on cardiovascular disease outcomes:observational follow-up of the trials of hypertension prevention(TOHp)[J]. Bmj British Medical Journal,2007,334(7 599):17-19.
[4] BORST M H D,NAVIS G. Sodium intake,RAAS-blockade and progressive renal disease[J]. Pharmacological Research,2016,107:344-351.
[5] CORRAL S,SALVADOR A,BELLOCH C,et al. Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii,inoculation[J]. Food Control,2015,47:526-535.
[6] COSTACORREDOR A,MUOZ I,ARNAU J,et al. Ion uptakes and diffusivities in pork meat brine-salted with Na Cl and K-lactate.[J]. LWT-Food Science and Technology,2010,43(8):1 226-1 233.
[7] FULLADOSA E,SERRA X,GOU P,et al. Effects of potassium lactate and high pressure on transglutaminase restructured dry-cured hams with reduced salt content[J].Meat Science,2009,82(2):213-218.
[8] GHAWI S K,ROWLAND I,METHVEN L. Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings[J]. Appetite,2014,81(10):20-29.
[9]王伟,汪梦非,姚遥,等.响应面法优化鸭肉盐溶蛋白的提取工艺[J].食品工业科技,2013,34(14):259-262.
[10] GUOX Y,p ENG Z Q,ZHANG Y W,et al. The solubility and conformational characteristics of porcine myosin as affected by the presence of L-lysine and L-histidine[J].Food Chemistry,2015,170:212-217.
[11] ZHAO C J,SCHIEBER A,GNZLE M G. Formation of taste-active amino acids,amino acid derivatives and peptides in food fermentations-A review[J]. Food Research International,2016,89(pt 1):39-47.
[12] ZHANG Y W,ZHANG L,HUI T,et al. Influence of partial replacement of Na Cl by KCl,L-histidine and L-lysine on the lipase activity and lipid oxidation in dry-cured loin process[J]. LWT-Food Science and Technology,2015,64(2):966-973.
[13] DOUA M,BˇRICHˇCJ,GIBALA P,et al. Rapid hydrophilic interaction chromatography determination of lysine in pharmaceutical preparations with fluorescence detection after postcolumn derivatization with o-phtaldialdehyde[J]. Journal of pharmaceutical&Biomedical Analysis,2011,54(5):972-978.
[14] CˇApRIˇAA,CˇApRIˇAR. In vitro techniques to estimate amino acid digestibility[J]. J. Agroaliment. Proc. Technol,2009 15:19-27.
[15] MODI A T. Growth temperature and plant age influence on nutritional quality of Amaranthus leaves and seed germination capacity#[J]. Water S A,2007,33(3):369-375.
[16] ZHOU C,LI J,TAN S. Effect of L-lysine on the physicochemical properties of pork sausage[J]. Food Science&Biotechnology,2014,23(3):775-780.
[17] ZHU X,NING C,LI S,et al. Effects of L-lysine/L-arginine on the emulsion stability,textural,rheological and microstructural characteristics of chicken sausages[J].International Journal of Food Science&Technology,2018,53:1-9.
[18]胡孟,武书庚,王晶,等.组氨酸的生理功能及在动物生产中的应用[J].中国饲料,2018(7),38-45.
[19] CHEN C G,WANG R,SUN G J,et al. Effects of high pressure level and holding time on properties of duck muscle gels containing 1%curdlan[J]. Innovative Food Science&Emerging Technologies,2010,11(4):538-542.
[20] GOU P,GUERRERO L,GELABERT J,et al. Potassium chloride,potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin[J]. Meat Science,1996,42(1):37-48.
[21] BREWER M S,ZHU L G,BIDNER B,et al. Measuring pork color:effects of bloom time,muscle,p H and relationship to instrumental parameters[J]. Meat Science,2001,57(2):169-176.
[22] MA F,CHEN C,SUN G,et al. Effects of high pressure and Ca Cl2on properties of salt-soluble meat protein gels containing locust bean gum[J]. Innovative Food Science&Emerging Technologies,2012,14(2):31-37.
[23] BIANCHI G,BENTANCUR O,SAUDO C. Meat ageing as a tool to improve tenderness and sensory quality in lambs[J]. Revista Argentina De producción Animal,2006.
[24] SCHNFELDT H C,STRYDOM P E. Effect of age and cut on cooking loss,juiciness and flavour of South African beef[J]. Meat Science,2011,87(3):180-190.
[25] GAGAOUA M,TERLOUW E M,MICOL D,et al. Understanding early post-mortem biochemical processes underlying meat color and p H decline in the Longissimus thoracis muscle of young blond d'Aquitaine bulls using protein biomarkers[J]. Journal of Agricultural&Food Chemistry,2015,63(30):6 799-6 809.
[26] SCHWENKE K D,pRAHL L,JARMATZ E,et al.Chemical modification of proteins. 2. Blocking of amino groups and basic amino acids and crosslinking of polypeptide chains in casein and field bean globulin by reaction with dialdehyde starch[J]. Die Nahrung,1976,20(10):895-904.
[27] CHENG Q,SUN D W. Factors affecting the water holding capacity of red meat products:a review of recent research advances[J]. Critical Reviews in Food Science&Nutrition,2008,48(2):137-159.
[28] CAMPAGNOL P C B,FRIES L L M,TERRA N N,et al. The influence of Achyrocline satureioides("Marcela")extract on the lipid oxidation of salami[J]. Ciência E Tecnologia De Alimentos,2011,31(1):101-105.
[29] MARTINEZALVAREZ O, BORDERIAS A J, GOMEZGUILLEN M C. Sodium replacement in the cod(Gadus morhua)muscle salting process[J]. Food Chemistry,2005,93(1):125-133.
[30] BOWKER B,ZHUANG H. Relationship between waterholding capacity and protein denaturation in broiler breast meat[J]. Poultry Science,2015,94(7):1 657-1 664.
[31]魏朝贵,吴菊清,邵俊花,等. KCl和MgCl2部分替代Na Cl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J].食品科学,2014,35(5):89-95.
[32] MEpBA H D,EBOH L,BANIGO D E B. Effects of processing treatments on the nutritive composition and consumer acceptance of some Nigerian edible leafy vegetables[J]. African Journal of Food Agriculture Nutrition&Development,2016,7(1):1-18.
[33] CHEN X,LI Y,ZHOU R,et al. L-histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution[J]. International Journal of Food Science&Technology,2016,51(5):1 195-1 203.
[34] SABADINI E,CARVALHOJR B C,SOBRAL P J D A,et al. Mass transfer and diffusion coefficient determination in the wet and dry salting of meat[J]. Drying Technology,1998,16(9-10):2 095-2 115.
[35] NASEHI B,CHAJI M,GHODSI M,et al. Effect of diet containing probiotic on the properties of Japanese quail meat during the storage time[J]. Iranian Journal of Nutrition Sciences&Food Technology,2015,4:77-86.
[36] ARMENTEROS M,ARISTOY M C,BARAT J M,et al.Biochemical changes in dry-cured loins salted with partial replacements of Na Cl by KCl[J]. Food Chemistry,2009,117(4):627-633.
[37]姜松,王海鸥. Tp A质构分析及测试条件对苹果Tp A质构分析的影响[J].食品科学,2004,25(12):68-71.
[38] DELGADO-ANDRADE C,SEIQUER I,NAVARRO M P. Bioavailability of iron from a heat treated glucose-lysine model food system:assays in rats and in Caco-2 cells[J]. Journal of the Science of Food&Agriculture,2010,84(12):1 507-1 513.
[39] XIONG Y L,NOEL D C,MOODY W G. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by p H and salt[J].Journal of Food Science,2010,64(3):550-554.
[40] TAKAI E,YOSHIZAWA S,EJIMA D,et al. Synergistic solubilization of porcine myosin in physiological salt solution by arginine[J]. International Journal of Biological Macromolecules,2013,62(11):647-651.
[41] SHAO J J,ZOU Y F,XU X L,et al. Effects of Na Cl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation[J]. Cy TA-Journal of Food,2016,14(1):145-153.