Abstract
The objective of this study is to investigate the effects of L-arginine on physicochemical and sensory properties of pork sausage. CL decreased while pH increased with L-arginine levels (p<0.05). WHC increased at 0.8% L-arginine, but decreased at 0.2% L-arginine, compared with the control. L* decreased while a* increased at 0.4-0.8% L-arginine, compared with the control. Hardness, springiness and chewiness increased at 0.2-0.8% L-arginine (p<0.05), compared with the control. SEM illustrated that the addition of 0.6% L-arginine induced myofibrillar proteins to form a more smooth, compact and uniform gel matrix. DSC disclosed that the addition of 0.6% L-arginine increased the two thermal transition temperatures (Tp). The sample containing 0.6% L-arginine had higher sensory color, flavor, mouthfeel and slice traits than the control. Therefore, L-arginine showed a potential for improvement of yield, texture and sensory qualities of pork sausage.
Highlights
Water binding capacity is a very important in terms of product yield and eating quality (Cheng and Sun, 2008)
The addition of L-arginine can lead to the increase of pH values of meat and meat product since it is a basic amino acid (Baker, 2007), which resulted in the changes in Cooking Loss (CL) and Water Holding Capacity (WHC)
PH values of the samples treated with 0, 0.2, 0.4, 0.6 and 0.8% L-arginine were measured respectively (Fig. 2). These results showed that the addition of L-arginine increased significantly pH (p
Summary
Water binding capacity is a very important in terms of product yield and eating quality (Cheng and Sun, 2008). These properties indicated that L-arginine might have a potential for improvement of water binding capacity, texture and microstructures of meat product. Up to date, no document has been reported on the effects of L-arginine on color, texture and water binding capacity of meat product.
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