Research On Application Of L-arginine To Water Binding Capacity And Texture Of Chicken Sausage

Water binding capacity, texture profiles (Hardness, Springiness, Cohesiveness, Chewiness) are very important for meat products. Salt-soluble protein (SSP), plays an important role in the gels properties of meat products. In this study, the effects of L-Arg levels on the functional properties of chicken sausages with different NaCl levels were firstly investigated, then SSP were extracted from chicken breast meat, and certain ratios of L-Arg were added into the protein solution. The effects of L-Arg levels on the quality characteristics, rheological properties, molecular characterization, micro-structural properties of L-Arg-SSP model gels system also were investigated, and then the thermal gels mechanism of L-Arg-SSP was explored. The results were showed as following:1. Effects of L-Arg levels on functional properties of chicken sausages(1) The addition of L-Arg could significantly increase hardness, springiness, cohesiveness and chewiness, pH, total water binding capacity of chicken sausages while decreasing cooling loss.(2) The addition of L-Arg improved the extraction of protein from minced chicken, which may be beneficial to the increase of WHC, decrease of CL and improvement of texture profiles.(3) The addition of L-Arg led to a significantly shift of TM] and TM2 thermal transition to a higher temperature.(4) The addition of L-Arg was in favor of a dense, small pore and uniform three-dimensional gels network.2. Effects of L-Arg levels on gels characteristics of chicken breast SSP and study of gels mechanism of L-Arg-SSP(1) The addition of L-Arg could increase the pH and G1 of SSP, and also improve SSP gels WHC, hardness, springiness, cohesiveness, chewiness, accompanied by decreasing cooling loss.(2) The addition of L-Arg caused the disappearance of Tmax1 and TmaX3 while ΔH2 became higher. The proportions of T21 in the SSP gels system were enhanced.(3) The FT-IR results showed that L-Arg had no effect on characterized absorption peak in the SSP gels system, while may be beneficial to formation of uniform, continuous and compact gels by the addition of L-Arg.