氨基酸
肌氨酸
苏氨酸
赖氨酸
风味
食品科学
精氨酸
色氨酸
亮氨酸
化学
品味
鲜味
生物化学
丝氨酸
甘氨酸
酶
作者
Xianyong Ma,Miao Yu,Zhichang Liu,Dun Deng,Yiyan Cui,Zhonghuan Tian,Gang Wang
标识
DOI:10.1007/s13197-019-04077-x
摘要
Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e.g. tryptophan, threonine, arginine, lysine, leucine, glutamate, threonine, sarcosine, betaines, and cysteamine) can influence these attributes. The available data shows that the quality of the meat is subject to the amino acids that are provided in the animal feed.
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