The research on the synergistic improvement of water retention capacity and eating quality of marinated pork meat by the combination of basic arginine and acidic aspartic acid
文献类型： 外文期刊
作者： Xu, Kuo 1 ; Lv, Ao-Jing 1 ; Dong, Rui-Ling 1 ; Li, Yu-Cong 1 ; Zeng, Li-Ting 1 ; Wang, Yang 1 ; Li, He-Shuai 1 ; Qi, Jun 1 ; Wang, Hu-Hu 2 ; Zhang, Chun-Hui 3 ; Xiong, Guo-Yuan 4 ; Zhang, Qing-Yong 5 ;
作者机构： 1.Anhui Agr Univ, Coll Food & Nutr, Key Lab Jianghuai Agr Prod Fine Proc & Resource Ut, Minist Agr & Rural Affairs,Anhui Engn Res Ctr High, Hefei 230036, Peoples R China
2.Xinjiang Agr Univ, Coll Food Sci & Pharm, Urumqi 210095, Peoples R China
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China
4.Anhui Sci & Technol Univ, Sch Food Engn, Chuzhou 233100, Peoples R China
5.Shandong Prov Grilled Chicken Co Ltd, Dezhou 253000, Peoples R China
关键词： Arg; Asp; Marinated pork meat; WHC; Protein secondary structure; Microstructure
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 470 卷
页码：
收录情况： SCI
摘要： Effects of varying levels of arginine (Arg) and aspartic acid (Asp) on the water-holding capacity (WHC) and eating quality of marinated pork meat were investigated. The addition of Arg significantly enhanced the WHC of marinated pork meat (P < 0.05) due to the increased pH levels of the meat. Besides, when the pH values of the meat were consistent, the combined use of Arg and Asp significantly decreased the cooking loss (CL) from 9.0% to 6.4% (P < 0.05) and increased the hardness and springiness (P < 0.05). These outcomes could be attributed to the combined effects of Arg and Asp, which promoted the dissociation of actomyosin and enhanced the antioxidant capacity of proteins, leading to a significant increase in the ordered structure. Moreover, Asp affected the extensibility of the perimysium, improving the tightness between fiber bundles. These modifications in muscle structures improved the WHC and texture of the meat.
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