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Abstract
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Article Information:
Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage
Cunliu Zhou, Jun Li, Shengjiang Tan and Gaojun Sun
Corresponding Author: Cunliu Zhou
Submitted: February 08, 2014
Accepted: March 08, 2014
Published: May 10, 2014 |
Abstract:
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The objective of this study is to investigate the effects of L-arginine on physicochemical and sensory properties of pork sausage. CL decreased while pH increased with L-arginine levels (p<0.05). WHC increased at 0.8% L-arginine, but decreased at 0.2% L-arginine, compared with the control. L* decreased while a* increased at 0.4-0.8% L-arginine, compared with the control. Hardness, springiness and chewiness increased at 0.2-0.8% L-arginine (p<0.05), compared with the control. SEM illustrated that the addition of 0.6% L-arginine induced myofibrillar proteins to form a more smooth, compact and uniform gel matrix. DSC disclosed that the addition of 0.6% L-arginine increased the two thermal transition temperatures (Tp). The sample containing 0.6% L-arginine had higher sensory color, flavor, mouthfeel and slice traits than the control. Therefore, L-arginine showed a potential for improvement of yield, texture and sensory qualities of pork sausage.
Key words: L-Arginine , pork sausage, physicochemical properties, sensory qualities, , ,
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Cite this Reference:
Cunliu Zhou, Jun Li, Shengjiang Tan and Gaojun Sun, . Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage. Advance Journal of Food Science and Technology, (5): 660-667.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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