School of Tourism and Cuisine, Yangzhou University, Yangzhou, China.
Key Laboratory of Chinese Cuisine intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China.
J Food Sci. 2024 Jul;89(7):4162-4177. doi: 10.1111/1750-3841.17131. Epub 2024 May 25.
This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L-lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water-holding capacity and tenderness of the pork during postmortem aging, while the ultrasound-assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner-Bratzler shear force, and hardness. In addition, L-lysine and/or ultrasound treatment increased (p < 0.05) pH value, T, and myofibrillar fragmentation index, while the ultrasound-assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound-assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α-helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound-assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water-holding capacity and tenderness of the pork. PRACTICAL APPLICATION: This study showed that ultrasound-assisted L-lysine (Lys) treatment could enhance the water-holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound-assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large-sized ultrasound equipment for conducting small-scale and pilot experiments is crucial for future research.
本研究旨在探究超声辅助 L-赖氨酸（Lys）处理对宰后成熟过程中猪肉背最长肌品质和肌原纤维蛋白（MPs）特性的影响。结果表明，Lys 和/或超声处理可显著提高猪肉在宰后成熟过程中的持水力和嫩度（p＜0.05），而超声辅助 Lys 处理的蒸煮损失、加压损失、 Warner-Bratzler 剪切力和硬度最低。此外，Lys 和/或超声处理可提高（p＜0.05）pH 值、Tau 及肌原纤维碎片化指数，而超声辅助 Lys 处理的上述指标最高。同时，宰后成熟过程中 Lys 和/或超声处理可提高蛋白质溶解度，超声辅助 Lys 处理的溶解度最高，在 0、1 和 3 天分别达到 88.19%、92.98%和 91.73%。蛋白质构象特征的结果表明，Lys 和/或超声处理导致α-螺旋结构展开，暴露出更多的疏水性氨基酸和埋藏的巯基，最终提高 MPs 溶解度。综上所述，超声辅助 Lys 处理改变了 MPs 的结构，从而提高了猪肉的持水力和嫩度。实际应用：本研究表明，超声辅助 Lys 处理可提高宰后成熟过程中猪肉的持水力和嫩度。研究结果可为超声辅助 Lys 处理在改善猪肉品质方面的应用提供参考。为了在生产中方便实际应用，未来的研究需要开发用于进行小规模和试验性实验的中大型超声设备。
