Gelatin and l-arginine or l-lysine interact to decrease cooking loss and increase texture of pale, soft and exudative (PSE)-like chicken sausages

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ABSTRACT 1. This study explored the combined effects of gelatin and l-arginine or l-lysine on cooking losses and the development of pale, soft and exudative (PSE)-like chicken sausages. 2. The results indicated that gelatin, l-arginine or l-lysine singly ameliorated cooking loss from 17.8% to 12.2%, 9.5% and 8.3% augmented sausage hardness from 23.2 to 29.8, 29.8 and 27.0 N, and l-arginine or l-lysine elevated (p < 0.05) the cohesiveness of sausages, making them compact and uniform. Furthermore, they diminished total expressible liquid and expressible fat, augmented viscosity, storage and loss modulus in batter which had smaller and more uniform oil droplets. Adding Arg or Lys raised the pH of the batter, irrespective of gelatin addition. 3. Overall, the combined treatments were more effective in changing meat batter and sausage properties than the single treatments. Therefore, gelatin and l-arginine or l-lysine worked synergistically and enhanced the emulsifying and gelling properties of PSE-like chicken, ameliorating the qualities of PSE-like chicken sausages.