Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
School of Foreign Studies, Hefei University of Technology, Hefei 230009, Anhui, PR China.
Food Chem. 2019 Jun 30;284:219-226. doi: 10.1016/j.foodchem.2019.01.116. Epub 2019 Jan 24.
This study aimed to evaluate the effects of l-lysine (Lys)/l-arginine (Arg)/l-cysteine (Cys) on the color of cured sausage and the possible mechanism underlying these effects. The results indicated that the combined addition of Arg/Lys/Cys and NaNO effectively increased the a* values and nitroso pigment content but decreased the MetMb(Fe) content in cured sausage, compared with the individual addition of Arg/Lys/Cys and NaNO. The cured sausage treated with combined Arg/Lys/Cys and NaNO contained significantly lower residual nitrite than those treated with only NaNO. UV-vis spectroscopy and electron paramagnetic resonance spectroscopy revealed that pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the cured sausage treated with NaNO or combined Arg/Lys/Cys and NaNO and higher content in the latter one. The results suggest that Arg/Lys/Cys hindered myoglobin oxidation and promoted pentacoordinate nitrosylmyoglobin formation, which could contribute to the improved color of cured sausage. The results are of interest in the meat industry.
本研究旨在评估 l-赖氨酸（Lys）/l-精氨酸（Arg）/l-半胱氨酸（Cys）对腌制香肠颜色的影响及其潜在机制。结果表明，与单独添加 Arg/Lys/Cys 和 NaNO 相比，Arg/Lys/Cys 和 NaNO 的联合添加可有效提高腌制香肠的 a* 值和亚硝基色素含量，同时降低 MetMb（Fe）含量。用联合 Arg/Lys/Cys 和 NaNO 处理的腌制香肠中残留的亚硝酸盐含量明显低于仅用 NaNO 处理的香肠。紫外-可见光谱和电子顺磁共振波谱显示，五配位亚硝酰基亚铁血色原是用 NaNO 或联合 Arg/Lys/Cys 和 NaNO 处理的腌制香肠中的主要色素成分，且后者的含量更高。结果表明，Arg/Lys/Cys 抑制肌红蛋白氧化并促进五配位亚硝酰基肌红蛋白的形成，这有助于改善腌制香肠的颜色。该结果在肉类行业具有重要意义。
