滚揉时间和添加赖氨酸对低盐蒸煮火腿品质的影响

研究不同滚揉时间和添加0.8%赖氨酸对于低盐蒸煮火腿保水性、质构特性和色泽等食用品质的影响。结果表明：随着滚揉时间的延长，火腿的蒸煮损失率逐渐降低，而赖氨酸的添加可进一步提高火腿的保水性，低场核磁共振结果显示这可能是由于火腿中不易流动水相对含量的增加；延长滚揉时间或添加赖氨酸对火腿质构有一定的改善作用，滚揉时间的延长会造成火腿红度值下降，同时，长时间滚揉或添加赖氨酸会引起蛋白质中的α-螺旋向β-折叠转变以及总巯基含量增加，这间接表明延长滚揉时间和添加0.8%赖氨酸可能有利于蛋白凝胶的形成。因此，延长滚揉时间至40 min和添加0.8%赖氨酸可以开发低盐蒸煮火腿，改善其品质特性。

Effects of Tumbling Time and Lysine Addition on the Quality of Low-Salt Cooked Ham

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.