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食品与发酵工业  2019, Vol. 45 Issue (11): 159-165    DOI: 10.13995/j.cnki.11-1802/ts.019572
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L-赖氨酸、L-组氨酸部分替代NaCl对鸭肉食用品质的影响
张建华1, 夏杨毅1,2*, 张维悦1, 梅甜恬1, 唐棋1
1(西南大学 食品科学学院,重庆,400715)
2(重庆市特色食品工程技术研究中心,重庆,400715)
Effects of partial replacement of NaCl by L-lysine and L-histidineon the quality of duck meat
ZHANG Jianhua1, XIA Yangyi1,2*, ZHANG Weiyue1, MEI Tiantian1, TANG Qi1
1(College of Food Science, Southwest University, Chongqing 400715, China)   
2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)
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摘要 为探究氨基酸(L-赖氨酸和L-组氨酸)部分替代NaCl对鸭肉食用品质的影响,以NaCl腌制组和KCl腌制组为对照,设置了4组氨基酸替代组:67%NaCl+30%KCl+3%氨基酸(L-lys∶L-his=1∶1,下同)、64%NaCl+30%KCl+6%氨基酸、61%NaCl+30%KCl+9%氨基酸、58%NaCl+30%KCl+12%氨基酸,对腌制后鸭肉的Na+、K+含量、pH值、含水量、色泽、质构、剪切力及蒸煮损失率等指标进行了测定,结果表明,氨基酸替代组可显著降低鸭肉的Na+含量(P<0.05),同时显著提高了鸭肉的pH值(P<0.05);当氨基酸替代比为6%时,鸭肉的含水量、色泽以及质构等特性和对照组差异不显著(P>0.05),且此时鸭肉的剪切力和蒸煮损失率最小,鸭肉的整体品质最好。
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张建华
夏杨毅
张维悦
梅甜恬
唐棋
关键词:  氨基酸替代  腌制鸭肉  食用品质    
Abstract: In order to explore the effects of partial replacement of NaCl by amino acids (L-lysine and L-histidine) on the eating quality of duck meat, the following four amino acid substitution groups were studied: 67% NaCl+30% KCl+3% amino acid (L-lys∶L-his=1∶1), 64% NaCl+30% KCl+6% amino acid, 61% NaCl+30% KCl+9% amino acid, and 58% NaCl+30% KCl+12% amino acid. The contents of Na+ and K+, pH value, moisture level, color, texture, shear force and cooking loss of marinated duck meat were measured. It was found that the amino acid substitution groups had significantly lower Na+ content (P<0.05) and significantly increased pH value (P<0.05). When the amino acid substitution ratio was 6%, the moisture level, color and texture of duck meat were not significantly different from the control (P>0.05). Besides, it had the smallest shearing force and cooking loss rate, and the overall quality was the best. This study provides a reference for future researches on low salt substitution of poultry products.
Key words:  amino acid substitution    pickled duck meat    eating quality
收稿日期:  2018-12-09                出版日期:  2019-06-15      发布日期:  2019-07-08      期的出版日期:  2019-06-15
基金资助: 公益性行业(农业部)科研专项(201303082-7);四川省科技支撑计划《肉鸡特色产品精深加工关键技术研究与产业化示范》(2016NZ0003-05)
通讯作者:  硕士研究生(夏杨毅副教授为通讯作者,E-mail:2658355128@qq.com)   
引用本文:    
张建华,夏杨毅,张维悦,等. L-赖氨酸、L-组氨酸部分替代NaCl对鸭肉食用品质的影响[J]. 食品与发酵工业, 2019, 45(11): 159-165.
ZHANG Jianhua,XIA Yangyi,ZHANG Weiyue,et al. Effects of partial replacement of NaCl by L-lysine and L-histidineon the quality of duck meat[J]. Food and Fermentation Industries, 2019, 45(11): 159-165.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.019572  或          http://sf1970.cnif.cn/CN/Y2019/V45/I11/159
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