Individual effects of L-arginine and L-lysine on the physicochemical and textural properties of pale, soft and exudative-like emulsion sausage

作者：Gao, Xun; Fan, Xiaokang; Wang, Ying^*; Liang, Huihui; Li, Axiang; Zhou, Cunliu^*

来源：International Journal of Food Science and Technology, 2023, 58(11): 5874-5884.

DOI：10.1111/ijfs.16690

• Basic amino acids
• emulsion sausage
• physicochemical properties
• PSE-like meat

This study focused on the individual effects of l-arginine and l-lysine on the physicochemical properties of pale, soft and exudative (PSE)-like chicken batter and sausages. The two amino acids decreased the cooking loss from 7.13 to 1.79 and 2.36%, respectively. They increased the hardness from 24.31 to 47.27 and 41.64 N, cohesiveness from 0.60 to 0.69 and 0.69, and chewiness from 12.15 to 28.30 and 22.80 N of PSE-like sausage with a dense and uniform microstructure, respectively. Moreover, the two amino acids decreased the total expressible liquid and expressible fat, increased viscosity, and increased the storage and loss modulus of PSE-like meat batters with smaller oil droplets. Differential scanning calorimetry revealed that the two amino acids increased T-max1 and T-max2. In summary, l-arginine and l-lysine improved the quality attributes of PSE-like sausages by improving the emulsifying and gelling properties of PSE-like meat batters.

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