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.
Published in | International Journal of Nutrition and Food Sciences (Volume 6, Issue 1) |
DOI | 10.11648/j.ijnfs.20170601.13 |
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), 2017. Published by Science Publishing Group |
L-lysine (Lys), L-arginine (Arg), Quality Characteristics, Physicochemical Property, Pork Sausage
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APA Style
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
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
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
@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://article.sciencepublishinggroup.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} }
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 -