Yang Fengqi, Cho Won-Young, Seo Han Geuk, Jeon Byong-Tae, Kim Ji-Han, Kim Yuan H Brad, Wang Yanmei, Lee Chi-Ho
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
HASUNG Co., Ltd. 201-164, Songi-ro, Songpa-gu, Seoul 05832, Korea.
Foods. 2020 Jul 24;9(8):993. doi: 10.3390/foods9080993.
This study investigated the effects of -cysteine (C) combined with (B) and whey protein (W) on the antioxidant and physicochemical properties of pork patties. Proximate composition, water holding capacity (WHC), pH, texture profile analysis, sensory evaluation, thiobarbituric acid-reactive substances (TBARS), DPPH radical-scavenging activity, volatile basic nitrogen (VBN), and color stability were assessed. Patty VBN gradually increased throughout the storage period. However, VBN for the C treatment increased relatively slowly, indicating that cysteine can delay spoilage and extend the shelf life of patties. The protein content of the whey powder treatment group increased to a greater extent than that of the C and control (CON) groups. Pork patties supplemented with antioxidants showed significantly higher WHC and significantly lower cooking loss and hardness than the CON. Moreover, the addition of 2% whey, 1% , and 0.25% cysteine (WBC) significantly enhanced the relative DPPH radical-scavenging activity and sensory characteristics of the patties. After 7-day storage, the MetMb and TBARS values of all treatments were significantly lower than those of the untreated. The results indicated that there was synergy among the cysteine, , and whey protein. This finding is of great importance to the production of high-quality pork patties with enhanced shelf life.
本研究调查了半胱氨酸（C）与β-胡萝卜素（B）和乳清蛋白（W）组合对猪肉饼抗氧化和理化特性的影响。评估了近似成分、持水能力（WHC）、pH值、质地剖面分析、感官评价、硫代巴比妥酸反应性物质（TBARS）、DPPH自由基清除活性、挥发性盐基氮（VBN）和颜色稳定性。在整个储存期内，肉饼的VBN逐渐增加。然而，C处理组的VBN增加相对缓慢，这表明半胱氨酸可以延缓肉饼变质并延长其保质期。乳清粉处理组的蛋白质含量比C组和对照组（CON）增加幅度更大。添加抗氧化剂的猪肉饼的WHC显著更高，蒸煮损失和硬度显著低于CON组。此外，添加2%乳清、1%β-胡萝卜素和0.25%半胱氨酸（WBC）显著提高了肉饼的相对DPPH自由基清除活性和感官特性。储存7天后，所有处理组的高铁肌红蛋白（MetMb）和TBARS值均显著低于未处理组。结果表明，半胱氨酸、β-胡萝卜素和乳清蛋白之间存在协同作用。这一发现对于生产保质期延长的高品质猪肉饼具有重要意义。
