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首页> 外文期刊>LWT-Food Science & Technology >Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast
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Effects of basic amino acid on the tenderness, water binding capacity and texture of cooked marinated chicken breast

机译：碱性氨基酸对熟腌制鸡胸肉滋生，水结合能力和纹理的影响

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摘要

This work investigated the effects of basic amino acids such as c-arginine (Arg)L-lysine (Lys) on the physicochemical properties of cooked marinated chicken breast (CMCB) as well as the possible mechanism underlying these effects. The results indicated that shearing force decreased from 13.3 N to 10.0 N and cooking loss decreased from 38.3 g/100 g-26 g/100 g when Lys increased from 0 g/100 g-0.4 g/100 g, while shearing force decreased to 8.8 N and cooking loss decreased to 28 g/100 g at 0.4 g Arg/100 g. Furthermore, Arg/Lys improved the textural parameters and increased pH value. Low field-nuclear magnetic resonance showed that Arg shortened the relaxation times of T-21 from 50 ms to 38 ms and Arg/Lys increased the peak area percentage (P-21) for T-21 from 93.6 to 97. Arg/Lys promoted the extraction of salt-soluble meat proteins from 54 mg/g to 78.6 mg/g. Scanning electron microscopy illustrated that Arg and Lys narrowed the gaps between muscle fibers at 0.6 g/100 g and at 0.4 g/100 g, respectively. The results disclosed that Arg/Lys could improve the physicochemical properties of CMCB, and thus showing a potential for the manufacture of cooked marinated meat products.
机译：这项工作研究了碱性氨基酸如C-精氨酸（Arg）L-赖氨酸（Lys）对熟腌制鸡胸肉（CMCB）的物理化学性质以及这些效果的可能机制的影响。结果表明，当Lys从0g / 100g-0.4g / 100g增加时，剪切力从13.3 n至10.0 n且蒸煮损失从38.3g / 100g-26g / 100g降低。剪切力降低8.8 n和烹饪损耗在0.4g ARG / 100g下降至28g / 100g。此外，Arg / Lys改善了纹理参数和增加的pH值。低现场核磁共振表明，Arg缩短了从50 ms到38 ms的T-21的弛豫时间，并且Arg / Lys从93.6到97的T-21增加峰面积百分比（p-21）。Arg / Lys促进将54mg / g的盐溶性肉类蛋白提取至78.6mg / g。扫描电子显微镜示出了Arg和Lys分别在0.6g / 100g和0.4g / 100g之间缩小肌纤维之间的间隙。所公开的结果，Arg / Lys可以改善CMCB的物理化学特性，从而显示出熟腌制肉制品制造的潜力。

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  • 来源
    《LWT-Food Science & Technology》 |2020年第1期|共6页
  • 作者

    Zhang Yinyin; Zhang Daojing; Huang Yajun; Chen Li; Bao Pengqi; Fang Hongmei; Xu Baocai; Zhou Cunliu;

  • 作者单位

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

    Hefei Univ Technol Engn Res Ctr Bioproc Minist Educ Hefei 230009 Anhui Peoples R China;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
  • 关键词

    L-Arginine (Arg); L-Lysine (Lys); Marinating; Chicken breast; Physicochemical properties;

    机译：L-精氨酸（Arg）;L-赖氨酸（Lys）;腌制;鸡胸肉;物理化学性质;

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