Xu Kuo, Lv Ao-Jing, Dong Rui-Ling, Li Yu-Cong, Zeng Li-Ting, Wang Yang, Li He-Shuai, Qi Jun, Wang Hu-Hu, Zhang Chun-Hui, Xiong Guo-Yuan, Zhang Qing-Yong
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China.
Food Chem. 2025 Apr 1;470:142649. doi: 10.1016/j.foodchem.2024.142649. Epub 2024 Dec 25.
Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat. Besides, when the pH values of the meat were consistent, the combined use of Arg and Asp significantly decreased the cooking loss (CL) from 9.0 % to 6.4 % (P < 0.05) and increased the hardness and springiness (P < 0.05). These outcomes could be attributed to the combined effects of Arg and Asp, which promoted the dissociation of actomyosin and enhanced the antioxidant capacity of proteins, leading to a significant increase in the ordered structure. Moreover, Asp affected the extensibility of the perimysium, improving the tightness between fiber bundles. These modifications in muscle structures improved the WHC and texture of the meat.
研究了不同水平的精氨酸（Arg）和天冬氨酸（Asp）对腌制猪肉持水能力（WHC）和食用品质的影响。由于肉的pH值升高，添加精氨酸显著提高了腌制猪肉的持水能力（P < 0.05）。此外，当肉的pH值一致时，精氨酸和天冬氨酸联合使用显著降低了蒸煮损失（CL），从9.0%降至6.4%（P < 0.05），并提高了硬度和弹性（P < 0.05）。这些结果可归因于精氨酸和天冬氨酸的联合作用，它们促进了肌动球蛋白的解离并增强了蛋白质的抗氧化能力，导致有序结构显著增加。此外，天冬氨酸影响了肌周膜的伸展性，改善了纤维束之间的紧密性。肌肉结构的这些改变改善了肉的持水能力和质地。
