Research On Effects Of Lysine And Arginine On Quality Chacterisitics Of Pork Sausages

Color, texture and water holding capacity were the important characteristics ofmeat products. Currently, the modified methods of meat products had thedisadvantages, the development of safe and effective modified methods on the meatproducts was one of the most important direction of meat processing industry. Thispaper mainly studied the effects of the amount of lysine/arginine, compoundphosphates and sodium nitrite on the quality of pork sausages. Meanwhile, itstudied the effects of lysine or arginine on the thermal charateristics and the microstructure of pork sausages by the means of differential scanning calorimetry （DSC）and scanning electron microscopy （SEM）, respectively. Also, it investigated on thechanges in TBA, pH and TVB-N values of the lysine or arginine pork sausagesduring29-day store.The results were shown as the follows:（1） The amount of0.8%lysine significantly enhanced water holding capacity,hardness, springiness, chewiness and a^*value of the pork sausages （P<0.05）,reduced cooking loss and cohesiveness of the pork sausages（P<0.05）, increased thesensory qualities （P<0.05）, significantly; The amount of0.1%compound phosphatesto the lysine pork sausages increased hardness （P<0.05） and the sensory qualities,significantly （P<0.05）; The addition of sodium nitrite to the lysine pork sausagesenhanced a^*value and sensory qualities （P<0.05） of pork sausages, significantly（P<0.05）; According to the orthogonal experiment, the order of the factors wasshown as thefollows: the amount of lysine> the amount of NaNO₂> the amount ofcompound phosphates, the optimal ratio for the preparation pork sausages wasillustrated as the follows:0.8%lysine,0.1%compound phosphates,0.012%NaNO₂（2） The amount of0.6%arginine significantly enhanced water holding capacity,hardness, springiness, chewiness and a^*value of the pork sausages （P<0.05）,reduced cooking loss and cohesiveness of the pork sausages（P<0.05）, increased thesensory qualities （P<0.05）, significantly; The amount of0.2%compound phosphatesadded to the arginine pork sausages enhaced the hardness （P<0.05） and the sensoryqualities, significantly （P<0.05）; The addition of sodium nitrite to the arginine porksausages enhanced a^*value（P<0.05） and sensory qualities （P<0.05） of pork sausages, significantly; According to the orthogonal experiment, the order of thefactors was shown as thefollows: the amount of arginine> the amount of NaNO₂>the amount of compound phosphates, the optimal ratio for the preparation porksausages was illustrated as the follows:0.6%arginine,0.2%compound phosphates,0.012%NaNO₂.（3） Both TBA and TVB-N values of the pork sausages treated with acombination of lysine/arginine, compound phosphates and NaNO₂weresignificantly lower than those of the controls during store （P<0.05）, which might beassociated with the anti-oxidation and bacteriostasis of NaNO₂, mostly.（4） DSC: In comparison to the controls, the addition of0.8%lysine increasedthe denaturation temperature of myosin and myosinogen from54.4℃and67.57℃to58.48℃and70.28℃;the addition of0.6%arginine increased the denaturationtemperature of myosin and myosinogen from54.4℃and67.57℃to57.52℃and70.54℃, respectively.（5） SEM: The addition of0.8%lysine or0.6%arginine could prompt to formmore smooth, uniform and dense surface.The addition of lysine and arginine to pork sausages significantly improvedcharacteristics of pork sausages, and thus showed a potential in the manufacture ofpork product.