Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham
TAO Shuo, GUO Xiuxia, XIN Qiuyan, QI Libo, LI Shengjie
1.School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; 2.Liaoning Provincial Collaborative Innovation Center for Marine Food Deep Processing, Collaborative Innovation Center of Liaoning Provincial and Ministerial Co-Construction for Seafood Deep Processing, National Engineering Research Center of Seafood, Dalian 116034, China
Abstract：This study aimed to study the effects of tumbling time and addition of 0.8% lysine (Lys) on the water holding capacity, texture and color of low-salt cooked ham. Results showed that the cooking loss of ham decreased as tumbling time increased. Moreover, addition of Lys increased the water holding capacity, which might be attributed to the increase in the content of immobilized water as reflected by nuclear magnetic resonance (NMR) analysis. Limited improvement in the texture were observed for these treatments. Increasing tumbling time led to a decrease in redness. Meanwhile, longer tumbling time or addition of Lys caused the transition of α-helical to β-sheet and decreased the content of total sulfhydryl, indicating their important roles in inducing the formation of protein gels. Therefore, increasing tumbling time to 40 min and addition of 0.8% Lys show great potential in developing low-salt cooked ham with improved quality.
陶 硕，郭秀霞，辛丘岩，祁立波，李胜杰. 滚揉时间和添加赖氨酸对低盐蒸煮火腿品质的影响[J]. 肉类研究, 2020, 34(5): 11-17.
TAO Shuo, GUO Xiuxia, XIN Qiuyan, QI Libo, LI Shengjie. Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham. Meat Research, 2020, 34(5): 11-17.
2020, Vol. 34 
