氨基酸种类及添加量对乳化鸡肉香肠品质特性的影响

Effects of Amino Acid Types and Added Amounts on Quality Characteristics of Emulsified Chicken Products

摘要:

为探究氨基酸种类及其添加量对乳化鸡肉糜制品品质特性的影响，并得到最能改善乳化鸡肉糜品质的氨基酸类别及添加量。该文以添加不同比例L-赖氨酸（Lys）、L-精氨酸（Arg）、L-组氨酸（His）和L-半胱氨酸（Cys）的乳化鸡肉糜为试验对象，测定分析乳化鸡肉糜的食用品质、乳化特性、质构特性、流变性、风味物质、感官品质及微观结构等指标。结果表明，Lys、Arg、His的加入显著降低了乳化肉糜的TEF、EFTA以及CL值，但显著提高了乳化肉糜的pH、硬度、黏性和咀嚼性，比Cys的加入更有效。流变学表明Lys、Arg、His增加了最终储存模量。此外，扫描电子显微镜显示Lys、Arg、His有助于形成紧密的凝胶网状结构。总体而言，0.50%的Lys，0.60%的Arg，0.90%的His为最优添加量。Lys、Arg、His在乳化型肉制品的制备方面具有潜力。

Abstract:

To investigate the effects of amino acid types and their addition amounts on the quality characteristics of emulsified chicken minced products, and to obtain the amino acid types and addition amounts that best improve the quality of emulsified chicken minced products. In this paper, emulsified minced chicken meat with varying ratios of L-lysine (Lys), L-arginine (Arg), L-histidine (His) and L-cysteine (Cys) was used to determine and analyze eating quality, emulsification characteristics, textural characteristics, rheology, flavor substances, sensory quality, and microstructure. The results showed that the addition of Lys, Arg, and His significantly decreased the TEF, EFTA, and CL values of emulsified ground meat, but significantly increased the pH, hardness, viscosity, and chewiness of the emulsified product more effectively than the addition of Cys. Rheological analysis revealed that Lys, Arg, and His increased the final storage modulus. Additionally, scanning electron microscopy showed that Lys, Arg, and His contributed to the formation of a tight gel mesh structure. Overall, 0.50% Lys, 0.60% Arg, and 0.90% His were the optimal addition quantities. These findings suggest that Lys, Arg, and His have potential in the preparation of emulsified meat products.