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
Volume 6, Issue 1, January 2017, Pages: 12-18
Received: Nov. 17, 2016;
Accepted: Dec. 1, 2016;
Published: Jan. 3, 2017
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Yadong Zheng, School of Food Science and Engineering, Hefei University of Technology, Hefei, China
Peng Xu, School of Food Science and Engineering, Hefei University of Technology, Hefei, China
Shiyi Li, School of Food Science and Engineering, Hefei University of Technology, Hefei, China
Xiaoxu Zhu, School of Food Science and Engineering, Hefei University of Technology, Hefei, China
Conggui Chen, School of Food Science and Engineering, Hefei University of Technology, Hefei, China
Cunliu Zhou, School of Food Science and Engineering, Hefei University of Technology, Hefei, China
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.
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.
Vol. 6, No. 1,
2017, pp. 12-18.
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