碱性氨基酸影响肉品品质及机理的研究进展

Research Progress on Basic Amino Acids Affecting Meat Quality and Its Mechanism

摘要:

肉及肉制品在加工和贮藏过程中会出现食用品质下降、营养功能降低等问题，寻求能够改善肉品品质的绿色健康改良剂具有重要意义和经济价值。碱性氨基酸可以作为 NaCl 以及NaNO₂等传统食品改良剂的替代物，在工业生产与应用中受到广泛关注。作者概述了碱性氨基酸对肉品的质构、色泽、嫩度的影响，并着重从影响蛋白质的溶解度、热聚集、凝胶性、氧化稳定性、调控蛋白酶活性等方面阐述了碱性氨基酸对肉品品质的作用机理，为碱性氨基酸在肉品中的应用和推广提供参考。

Abstract:

Meat and meat products may have food quality degradation, nutritional function reduction, and other problems during processing and storage. It is of great significance and economic value to seek green and healthy improvers to improve meat quality. Basic amino acids have become more popular in industrial production and application, which can be as substitutes for traditional food improvers such as NaCl and NaNO₂. The effects of basic amino acids on the texture, color and tenderness of meat were summarized in this paper, and the mechanism of basic amino acids affecting meat quality was highlighted from the aspects of protein solubility, heat aggregation, gelation, oxidative stability and regulation of protease activity, providing a reference for the application and promotion of basic amino acids in meat.