L-Arginine/L-Lysine Alleviated the Deterioration of Emulsion Sausages with Partial Replacement of Porcine Backfat by Soybean Oil by Hindering Hydroxyl Radical Stressed Oxidation of Meat Proteins br
ACS Food Science & Technology(2021)
摘要
Myosin oxidation destroys its gelling and emulsifying properties, which decreases the yield and deteriorates the mouthfeel and chewiness of meat products. This work investigated the effects of L-arginine (Arg)/L-lysine (Lys) on the physicochemical properties of emulsion sausages prepared from pork batter oxidatively stressed by hydroxyl radicals ((OH)-O-center dot). Four sausage samples with partial replacement of porcine backfat by soybean oil (control and sample treated with (OH)-O-center dot, a combination of (OH)-O-center dot and Arg, or a combination of (OH)-O-center dot and Lys, respectively) were prepared, and their physicochemical properties were determined. Under _ OH stress, the addition of Arg/Lys increased L*, a*, hardness, springiness, cohesiveness, and chewiness (P < 0.05) but decreased the cooking loss, total expressible fluid, and expressible fat/oil (P < 0.05). Furthermore, both Arg and Lys decreased the carbonyl content (P < 0.05); meanwhile, Lys increased the total sulfhydryl content (P < 0.05). Confocal laser scanning microscopy indicated that Arg and Lys caused the formation of more regular and uniform oil droplets embedded in a protein gel matrix. The results disclosed that Arg/Lys could retard meat proteins from oxidation under (OH)-O-center dot stress, which is favorable for meat proteins to keep their functional properties, ultimately reducing the quality deterioration of meat products.
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关键词
hydroxyl radical, protein oxidation, quality attribute, L -arginine (Arg), L -lysine (Lys)
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