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    • A review of the effects of L-arginine and L-lysine on the physicochemical properties of meat and meat products.

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    Author(s) : Zhang DaoJing ;  Zhou CunLiu

    Author Affiliation : School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.

    Author Email : 1752971404@qq.com ,  zhoucl4@hfut.edu.cn

    Journal article : Meat Research / Roulei Yanjiu 2020 Vol.34 No.6 pp.96-102 ref.56

    Abstract : In recent years, the application of L-argininearginineSubject Category: Chemicals and Chemical Groups
    see more details     (Arg) and L-lysinelysineSubject Category: Chemicals and Chemical Groups
    see more details     (Lys) in meat and meat productsmeat productsSubject Category: Commodities and Products
    see more details     has attracted widespread attention. Many significant progresses have been made in studying the effects of the two amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
    see more details     on improving the physicochemical propertiesphysicochemical propertiesSubject Category: Properties
    see more details     of meat and meat products such as water-holding capacity, texturetextureSubject Category: Properties
    see more details    , color and tendernesstendernessSubject Category: Properties
    see more details    . This paper focuses on the latest progress in research on the effects of Arg and Lys on the water-holding capacity and texture of meat and meat products as well as the underlying mechanisms. Meanwhile, the current status of research on their effects on the color, flavorflavorSubject Category: Properties
    see more details    flavorSubject Category: Properties
    see more details    , tenderness, protein and lipid oxidation of meat and meat products is also summarized, in order to provide theoretical support for the application of these two amino acids in the meat industry in the future.

    ISSN : 1001-8123

    DOI : 10.7506/rlyj1001-8123-20200422-098

    Record Number : 20203330879

    Publisher : China Food Publishing Co.

    Location of publication : Beijing

    Country of publication : China

    Language of text : Chinese

    Language of summary : English

    Indexing terms for this abstract:

    Descriptor(s) : meatmeatSubject Category: Commodities and Products
    see more details    , meat productsmeat productsSubject Category: Commodities and Products
    see more details    , meat qualitymeat qualitySubject Category: Properties
    see more details    , water holding capacitywater holding capacitySubject Category: Properties
    see more details    , amino acidsamino acidsSubject Category: Chemicals and Chemical Groups
    see more details    , argininearginineSubject Category: Chemicals and Chemical Groups
    see more details    , flavourflavourSubject Category: Properties
    see more details    , lipid peroxidationlipid peroxidationSubject Category: Miscellaneous
    see more details    , lysinelysineSubject Category: Chemicals and Chemical Groups
    see more details    , organoleptic traitsorganoleptic traitsSubject Category: Properties
    see more details    , physicochemical propertiesphysicochemical propertiesSubject Category: Properties
    see more details    , tendernesstendernessSubject Category: Properties
    see more details    , texturetextureSubject Category: Properties
    see more details    , water contentwater contentSubject Category: Properties
    see more details

    Identifier(s) : flavorflavorSubject Category: Properties
    see more details    , organoleptic properties

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