The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-12-25 DOI:10.1016/j.foodchem.2024.142649

Kuo Xu , Ao-Jing Lv , Rui-Ling Dong , Yu-Cong Li , Li-Ting Zeng , Yang Wang , He-Shuai Li , Jun Qi , Hu-Hu Wang , Chun-Hui Zhang , Guo-Yuan Xiong , Qing-Yong Zhang

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Abstract

Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat. Besides, when the pH values of the meat were consistent, the combined use of Arg and Asp significantly decreased the cooking loss (CL) from 9.0 % to 6.4 % (P < 0.05) and increased the hardness and springiness (P < 0.05). These outcomes could be attributed to the combined effects of Arg and Asp, which promoted the dissociation of actomyosin and enhanced the antioxidant capacity of proteins, leading to a significant increase in the ordered structure. Moreover, Asp affected the extensibility of the perimysium, improving the tightness between fiber bundles. These modifications in muscle structures improved the WHC and texture of the meat.

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碱性精氨酸与酸性天冬氨酸复合协同提高卤猪肉保水能力和食性的研究

研究了不同水平的精氨酸（Arg）和天冬氨酸（Asp）对腌制猪肉保水性能和食性的影响。精氨酸的添加显著提高了腌猪肉的WHC (P <； 0.05)，这是由于腌猪肉的pH值升高所致。此外，在pH值一致的情况下，Arg和Asp的联合使用显著降低了肉的蒸煮损失率（CL），从9.0 %降低到6.4 % (P <； 0.05)，提高了肉的硬度和弹性（P <； 0.05）。这些结果可能是由于精氨酸和Asp的共同作用，促进了肌动球蛋白的解离，增强了蛋白质的抗氧化能力，导致其有序结构显著增加。此外，Asp还影响了纤维束的延伸性，改善了纤维束之间的紧密性。这些肌肉结构的改变改善了肉的脂肪含量和质地。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.