Food and Fermentation Industries >

2019 , Vol. 45 >Issue 11: 159 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019572

Effects of partial replacement of NaCl by L-lysine and L-histidineon the quality of duck meat

  • ZHANG Jianhua ,
  • XIA Yangyi ,
  • ZHANG Weiyue ,
  • MEI Tiantian ,
  • TANG Qi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)   
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Received date: 2018-12-09

  Online published: 2019-07-08

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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

Cite this article

ZHANG Jianhua , XIA Yangyi , ZHANG Weiyue , MEI Tiantian , TANG Qi . 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 . DOI: 10.13995/j.cnki.11-1802/ts.019572

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