Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham

Guo, Xiuxia; Tao, Shuo; Pan, Jinfeng; Lin, Xinping; Ji, Chaofan; Liang, Huipeng; Dong, Xiuping; Li, Shengjie

doi:10.1016/j.meatsci.2020.108133

Cited by 38 publications

(16 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Similar to another reported basic amino acids, i.e. L -lysine [33] , the meat only marinated with L -histidine solution (MH group) also decreased in the hardness, which might be mainly ascribed to the good water retention. Additionally, L -histidine was found to positively regulate the protein phosphorylation correlated with muscle contraction [34] , which might change the heat-set behavior and further affect the cooked meat texture.…”

Section: Resultssupporting

confidence: 84%

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Shi

Khan

Zhang

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Section: Resultssupporting

confidence: 84%

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Shi

Khan

Zhang

et al. 2022

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…Therefore, to develop low-salt meat products, it is of vital importance to increase MFPs’ solubility under processing conditions with such low ionic strengths. For this purpose, the application of basic amino acids, including Lys, Arg, and His, has attracted considerable attention from meat scientists [ 6 , 7 , 8 , 9 , 10 , 11 ]. However, most of the studies conducted so far have focused on myosin at very low ionic strengths that do not resemble those used in meat processing.…”

Section: Discussionmentioning

confidence: 99%

“…Considering that increased sodium consumption is significantly associated with an increased risk of cardiovascular disease, great efforts have been made to reduce the salt contents in different meat products; however, a number of challenges still remain [ 5 ]. Particularly, because the extraction of MFPs in the processing of salt-reduced meat products is negatively influenced when less salt is incorporated in the formulation, the textural properties of meat products could be impaired [ 6 ]. In this context, to develop low-salt meat products, it is of critical importance to increase the solubility of MFPs under low-salt processing conditions.…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, although the solubilization effects of these basic amino acids on myosin have been extensively examined, little is known about their effects on MFPs, which is a more complex subject but better resembles the in situ situation in meat processing. It is noteworthy that the addition of 0.8% Lys could improve the water-holding capacity and textural properties of salt-reduced ham [ 6 ]. Given that the ionic strength of 0.3 M is more relevant to the processing condition of reduced-salt meat products, whether the presence of Lys could improve the solubilization of MFPs at such an ionic strength remains unclear.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine

Wang

et al. 2022

Foods

Self Cite

View full text Add to dashboard Cite

This study aimed to investigate the presence of L-lysine (Lys) on the solubility and structures of myofibrillar proteins (MFPs) at different ionic strengths. Porcine MFPs were incubated at 4 °C with various levels of ionic strengths (0.15, 0.3, or 0.6 M NaCl) with or without the presence of 20 or 40 mM Lys. After 24 h of incubation, MFP solubility and turbidity were determined, and the particle size distribution, circular dichroism spectra, and intrinsic tryptophan fluorescence of MFP were analyzed to obtain their secondary and tertiary structure. Results showed that the solubilization effects of Lys on MFPs are dependent on the ionic strength. Particularly, the presence of Lys could improve MFP solubility at 0.3 M, which resembles salt-reducing processing conditions. Concomitantly, the secondary and tertiary structures were observed to change as a result of the varying ionic strengths and the addition of Lys, including myofibril swelling, dissociation of myosin filaments, uncoiling of α-helix, and unfolding of the tertiary structure. The possible mechanisms underlying the solubilization effects of Lys on MFPs at low ionic strengths are discussed from the perspective of protein structural changes.

show abstract

“…Traditional stewed duck products, popular in southern China, are particularly spicy and salty. However, excessive salt uptake goes against the idea of nutrition and health as well as results in various chronic diseases such as cardiovascular and cerebrovascular damages (Astruc et al., 2018; Blikra et al., 2020; Guo et al., 2020). The amount of salt intake per person daily (with an average of 10 grams) in China was reported to be the highest in the world, which is twice higher than the RDA (Recommended Daily Allowance), according to “Dietary Guidelines for Chinese Residents (2016)” (Yang & Zhang, 2016).…”

Section: Introductionmentioning

confidence: 99%

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Kuang

et al. 2021

Journal of Food Science

View full text Add to dashboard Cite

High salt content is one of the major problems for stewed products. To help address this issue, the effect of salt reduction on water migration in stewed ducks was investigated through diverse approaches, including water activity (Aw) and water-holding capacity (WHC) assay, as well as low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM) observation. Our results showed that Aw value remained stable, while centrifugal loss decreased, and cooking loss increased significantly (p < 0.05). The analysis of NMR indicated that, during the marinating stage, the proportion of immobilized water increased from 86.86%-89.66% (sodium chloride group) and 90.51% (saltreduced group), respectively. After 2 h, the free water content became 0, and then became stable until the end of marinating. In the stewing stage, at the beginning 20 min, relaxation time of immobilized water decreased to about 35 ms and the ratio of immobilized water significantly reduced (p < 0.05) by 5.38% (sodium chloride group) and 5.95% (salt-reduced group), respectively. Free water peak was detected upon stewing of 10 min, and 20 min later, there was no significant difference in the proportion of free water (p > 0.05). In general, no significance was observed in water behavior and microstructure of stewed duck meat between the salt reduction group and sodium chloride group. In addition, SEM analysis revealed that marinating could expand the muscle fiber gap to accommodate more immobilized water. However, the fiber was looser at the initial stage of stewing and then became more compact. Practical Application: This work demonstrates potentially feasible to produce salt-reduced duck products.

show abstract

Effects of l-Lysine on the physiochemical properties and sensory characteristics of salt-reduced reconstructed ham

Cited by 38 publications

References 29 publications

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties

The Solubility and Structures of Porcine Myofibrillar Proteins under Low-Salt Processing Conditions as Affected by the Presence of L-Lysine

Study on the water state, migration, and microstructure modification during the process of salt‐reduced stewed duck

Contact Info

Product

Resources

About