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

doi:10.3969/j.issn.1673-1689.2022.08.004

Home > Archive>Volume 41, Issue 8, 2022 >35-42. DOI:10.3969/j.issn.1673-1689.2022.08.004

Research Progress on Basic Amino Acids Affecting Meat Quality and Its Mechanism
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                        10.3969/j.issn.1673-1689.2022.08.004
                    
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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.

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LI Dongmei, REN Xiang, LIN Junxin, SUN Peizi, ZHAO Yanfen. Research Progress on Basic Amino Acids Affecting Meat Quality and Its Mechanism[J]. Journal of Food Science and Biotechnology,2022,41(8):35-42.

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Online: August 30,2022
Published: August 25,2022

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