赖氨酸
精氨酸
化学
肌原纤维
变性(裂变材料)
肌节
生物化学
背最长肌
食品科学
生物物理学
色谱法
氨基酸
核化学
生物
心肌细胞
内分泌学
作者
Pengqi Bao,Li Chen,Yu Wang,Yue Hu,Yan Wang,Hongmei Fang,Huamei Yang,Zhenan Bao,Bin He,Cunliu Zhou
出处
期刊:Meat Science
[Elsevier]
日期:2021-09-01
卷期号:179: 108530-108530
被引量:19
标识
DOI:10.1016/j.meatsci.2021.108530
摘要
This study investigated the effects of l-arginine and l-lysine on the water holding capacity, shear force, color, and protein denaturation of frozen porcine Longissimus lumborum. Four batches were prepared, each corresponding to samples of an experimental treatment: without a cryoprotective solution, injecting a 0.3% sodium tripolyphosphate and 0.5% NaCl solution, a 0.5% l-arginine solution, or a 0.5% l-lysine solution. The results showed that both l-arginine and l-lysine decreased thawing loss, cooking loss, shear force, L⁎ values, b⁎ values, and surface hydrophobicity, but they increased pH values, a⁎ values, percentages of peak areas for T21 relaxation times, and Ca2+-ATPase activity. Additionally, both histological and transmission electron microscopy images showed that l-lysine, and especially l-arginine could inhibit the formation of gaps between fiber bundles, alleviate the disruption of intracellular spaces, and maintain the structural integrity of sarcomeres. Overall, the results showed that both l-arginine and l-lysine hindered the structural damage of muscle fibers during freezing and protected myofibrillar proteins from denaturation, ultimately contributing to superior quality attributes.
科研通智能强力驱动
Strongly Powered by AbleSci AI