碱性氨基酸添加对低盐乳化肠品质的影响

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Abstract：Thisstudy investigates theefectsofaddingalkalineamino acidsonthequalityoflow-salt pork emulsified sausages.In the experimental design， 0.8% （m/m） salt wasutilized as the low-salt control group，while 1.6% （mlm） salt served as the normal-salt control group. L -Lysine （Lys） and L -arginine（Arg）were incorporated at concentrations of 0.5% 1.0% ，and 2.0% into the low-salt formulation.The pH and rheological properties of the meat emulsion，the water-holding capacityandmicrostructureofemulsifedsausages，aswellasthecolor，waterstateanddistribution，texturalcharacterstics， fat oxidation and protein oxidation indexes of the emulsified sausages were measured after storage at 4°C for 3 and 20 days. Theresults indicated that all quality indices of the emulsified sausages were adversely affected by the reduction in salt content.However，with the increasing concentrations of Lys and Arg，the pH of the meat emulsion increased. Additionally，improvementswereobserved inwater-oldingapacity，color，textureproperties，andmoistureistribution. The microstructure was foundtobedenser，andlipidandproteinoxidationweresignificantlydiminishedduringthestorage period.Inconclusion，LysandArgcaneffectivelymitigate thequalitydeteriorationoflow-salt emulsifiedsausages caused by salt reduction，demonstrating potential applicationvalue in the processing and production of meat products.

Keywords： emulsified sausage;low-salt; alkaline amino acid; L -lysine; L -arginine

DOI：10.7506/rlyj1001-8123-20241223-343

中图分类号：TS251.5 文献标志码：A 文章编号：1001-8123（2025）10-0049-10

食盐是维持人体正常生命活动所必需的基本物质，其主要成分是NaC1，食盐约贡献了人们日常膳食钠总摄入量的 90%[1] 。（剩余19632字）