Food and Fermentation Industries >

2024 , Vol. 50 >Issue 22: 115 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037570

Effects of alkaline amino acids on regulating quality characteristics of yak minced meat products

  • WANG Xinying ,
  • LI Junxi ,
  • MAO Yun ,
  • LAN Daoliang ,
  • WANG Lina ,
  • HAO Gang ,
  • WANG Linlin
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  • 1(College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)
    2(College of Animal Science and Veterinary Medicine, Southwest Minzu University, Chengdu 610041, China)

Received date: 2023-10-08

  Revised date: 2024-02-03

  Online published: 2024-12-17

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Abstract

This study aimed to investigate the effects of amino acid categories and their additive amounts on the quality characteristics of yak minced meat products and to obtain the optimal amino acid categories and additive amounts that can improve the quality of yak minced meat products.In this paper, the edible quality, emulsification characteristics, rheology, and microstructure of yak minced meat were measured and analyzed by using yak minced meat with different ratios of L-lysine (Lys), L-arginine (Arg), and L-histidine (His).Results showed that 0.60% of Lys, Arg, and His increased the color, water retention, textural properties, and organoleptic qualities (tissue state and mouthfeel), as well as the emulsification stability and rheology [storage modulus (G′) and loss modulus (G″)] of minced yak meat (P<0.05).The results of low-field NMR showed that Lys, Arg, and His could transform the free water of yak mince to not easily flowable water or bound water, among which Lys had the best effect.Scanning electron microscopy showed that Lys, Arg, and His could change the microstructure of yak mince from a loose structure with large voids to a dense structure with smaller voids, and the effect of Lys and Arg was better.Taken together, 0.60% Lys had the best effect on improving the quality of yak mince.

Key words： basic amino acids; yak minced meat products; quality characteristics; microstructure

Cite this article

WANG Xinying , LI Junxi , MAO Yun , LAN Daoliang , WANG Lina , HAO Gang , WANG Linlin . Effects of alkaline amino acids on regulating quality characteristics of yak minced meat products[J]. Food and Fermentation Industries, 2024 , 50(22) : 115 -122 . DOI: 10.13995/j.cnki.11-1802/ts.037570

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