Engineering Research Centre of Bio-Process, Ministry of Education, Hefei Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
Engineering Research Centre of Bio-Process, Ministry of Education, Hefei Univresity of Technology, Hefei 230009, Anhui, China; School of Food and Biological Enginereing, Hefei University of Technology, Hefei 230009, China.
Food Chem. 2023 Nov 30;427:136736. doi: 10.1016/j.foodchem.2023.136736. Epub 2023 Jun 27.
This study aimed to investigate the effects of injecting l-arginine and l-lysine solution before freezing and after thawing on the emulsifying and gelling properties of myofibrillar proteins (MPs) of frozen porcine longissimus dorsi. The results showed that the pre-freezing injections were more effective in alleviating the decrease in emulsifying properties of MPs compared with the post-thawing injections, as evidenced by higher emulsion creaming index, oil droplet size, interfacial absorptive protein amount, and viscoelasticity. Additionally, the pre-freezing injections could effectively mitigate the damage to the gelling properties of MPs, as evidenced by the formation of a homogeneous and compact gel network with stronger water retention, strength and chemical forces, as well as a higher proportion of non-flowing water, whereas the post-thawing injections could not. These results demonstrated that the injection of l-arginine and l-lysine solution before freezing could delay freezing-induced damage to the emulsifying and gelling properties of MPs, keeping the processing characteristics of frozen porcine.
本研究旨在探讨在冷冻前和解冻后注射 l-精氨酸和 l-赖氨酸溶液对冷冻猪背最长肌肌原纤维蛋白（MP）乳化和胶凝特性的影响。结果表明，与解冻后注射相比，冷冻前注射更能有效缓解 MPs 乳化特性的下降，表现为更高的乳化层析指数、油滴粒径、界面吸附蛋白量和粘弹性。此外，冷冻前注射可有效减轻 MPs 凝胶特性的损伤，形成均匀致密的凝胶网络，具有更强的保水性、强度和化学作用力，以及更高比例的不可流动水，而解冻后注射则不能。这些结果表明，在冷冻前注射 l-精氨酸和 l-赖氨酸溶液可以延缓冷冻引起的 MPs 乳化和胶凝特性的损伤，保持冷冻猪肉的加工特性。
