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| Texture Stability of Dried Pork Slice with Lysine at Different Air Drying Temperatures |
| LUO Qi, CHEN Jun, ZHOU Yu, CUI Cui, XIE Tingting, GU Qianhui, CHEN Conggui |
| 1.School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; 2.Three Squirrels Co. Ltd., Wuhu 241000, China |
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Abstract In order to enhance the texture stability of dried pork slice (DPS) at different air drying temperatures, the effects of adding 0.25%–0.75% (m/m) lysine on the texture stability of DPS at air temperatures in the range of 55–75 ℃ was investigated. The results showed that the addition of 0.5% lysine could significantly decrease the hardness and cohesiveness at high temperatures (70–75 ℃) (P < 0.05), significantly increase the springiness (P < 0.05), and reduced the ranges of hardness, springiness, cohesiveness and chewiness of DPS at drying temperatures from 55 to 75 ℃. The range of chewiness could be controlled within 1.4% in the temperature range of (60 ± 5) and (65 ± 5) ℃. Lysine addition could improve the texture stability of DPS at different drying temperatures by increasing and stabilizing its pH, improving its microstructure, enhancing the thermal stability of protein secondary structure, reinforcing hydrogen bonding and water mobility, and blocking the thermal degradation of myosin.
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2023, Vol. 37 
