International Journal of Nutrition and Food Sciences

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Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

Received: 17 November 2016    Accepted: 01 December 2016    Published: 03 January 2017
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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.

DOI 10.11648/j.ijnfs.20170601.13
Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 1, January 2017)
Page(s) 12-18
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

L-lysine (Lys), L-arginine (Arg), Quality Characteristics, Physicochemical Property, Pork Sausage

References
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Author Information
  • School of Food Science and Engineering, Hefei University of Technology, Hefei, China

  • School of Food Science and Engineering, Hefei University of Technology, Hefei, China

  • School of Food Science and Engineering, Hefei University of Technology, Hefei, China

  • School of Food Science and Engineering, Hefei University of Technology, Hefei, China

  • School of Food Science and Engineering, Hefei University of Technology, Hefei, China

  • School of Food Science and Engineering, Hefei University of Technology, Hefei, China

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    Yadong Zheng, Peng Xu, Shiyi Li, Xiaoxu Zhu, Conggui Chen, et al. (2017). Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage. International Journal of Nutrition and Food Sciences, 6(1), 12-18. https://doi.org/10.11648/j.ijnfs.20170601.13

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    ACS Style

    Yadong Zheng; Peng Xu; Shiyi Li; Xiaoxu Zhu; Conggui Chen, et al. Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage. Int. J. Nutr. Food Sci. 2017, 6(1), 12-18. doi: 10.11648/j.ijnfs.20170601.13

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    AMA Style

    Yadong Zheng, Peng Xu, Shiyi Li, Xiaoxu Zhu, Conggui Chen, et al. Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage. Int J Nutr Food Sci. 2017;6(1):12-18. doi: 10.11648/j.ijnfs.20170601.13

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  • @article{10.11648/j.ijnfs.20170601.13,
      author = {Yadong Zheng and Peng Xu and Shiyi Li and Xiaoxu Zhu and Conggui Chen and Cunliu Zhou},
      title = {Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {6},
      number = {1},
      pages = {12-18},
      doi = {10.11648/j.ijnfs.20170601.13},
      url = {https://doi.org/10.11648/j.ijnfs.20170601.13},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20170601.13},
      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.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage
    AU  - Yadong Zheng
    AU  - Peng Xu
    AU  - Shiyi Li
    AU  - Xiaoxu Zhu
    AU  - Conggui Chen
    AU  - Cunliu Zhou
    Y1  - 2017/01/03
    PY  - 2017
    N1  - https://doi.org/10.11648/j.ijnfs.20170601.13
    DO  - 10.11648/j.ijnfs.20170601.13
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 12
    EP  - 18
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20170601.13
    AB  - 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.
    VL  - 6
    IS  - 1
    ER  - 

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