Abstract
This paper investigated the effects of L-lysine (Lys)/L-arginine (Arg) on the physicochemical and quality characteristics of sodium-reduced and phosphate-free pork sausage. The results showed that the addition of Lys/Arg decreased cooking loss (CL), but increased water holding capacity (WHC) and textural parameters (hardness, cohesiveness and chewiness) of pork sausage. The addition of Lys/Arg caused the decrease in L* values and b* values, and increase in a* values, compared with the control. The sausage treated with Lys/Arg had better sensory color, flavor, taste and slice traits, but lower P and Na content than the commercial one in China. Also, Lys- or Arg-treatment was conducive to the formation of dense and uniform three-dimensional network. The results suggest that Lys/Arg has a potential in the manufacture of pork sausage.
Highlights
NaCl and food grade phosphates are currently the main additives for the improvement of the water holding capacity, juiciness and texture of meat products [1,2,3]
This study evaluated the effects of Lys/Arg on the physicochemical and sensory properties of cooked pork sausages with 25% replacement of NaCl with KCl
The previous literatures showed that Lys or Arg at 0.8 g/100g increased the water holding capacity (WHC) of pork sausage with 2.5 g NaCl/100 g [8,9]
Summary
NaCl and food grade phosphates are currently the main additives for the improvement of the water holding capacity, juiciness and texture of meat products [1,2,3]. Searching for ingredients that can compensate for the negative effects caused by reducing NaCl/phosphate amount is one of the most important ways to develop sodium-reduced and phosphate-free meat products Both L-lysine (Lys) and L-arginine (Arg), as an alternative of phosphates, have been demonstrated to improve the binding water capacity and texture of pork sausage with 2.5 g NaCl/100 g, and to enhance the quality of frozen white shrimps [6]. Lys is reported to remove the defects caused by replacement of NaCl with KCl [7] Both Lys and Arg have been approved for use as a food flavoring essence and spice in China [8,9]. Phosphate compound was not used under the present conditions
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