Abstract

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.

Keywords:

L-Arginine, pork sausage, physicochemical properties, sensory qualities,

References

1. Apple, J.K., W.J. Roberts, C.V. Maxwell, C.B. Bober, T.M. Fakler, K.G. Friesen and Z.B. Johnson, 2004. Effect of supplemental manganese on performance and carcass characteristics of growing-finishing swine. J. Anim. Sci., 82: 3267-3276.
   CrossRef    PMid:15542473    
2. Baker, D.H., 2007. Lysine, arginine and related amino acids: An introduction to the 6th amino acid assessment workshop. J. Nutr., 137: 1599S-1601S.
   CrossRef    PMid:17513434    
3. Barbut, S., 1997. Microstructure of white and dark turkey meat batters as affected by pH. Brit. Poultry Sci., 38: 175-182.
   CrossRef    PMid:9158893    
4. Bekhit, A.E.D., M.A. Ilian, J.D. Morton, L. Vanhanan, J.R. Sedcole and R. Bickerstaffe, 2005. Effect of calcium chloride, zinc chloride and water infusion on metmyoglobin reducing activity and fresh lamb color. J. Anim. Sci., 83: 2189-2204.
   CrossRef    PMid:16100075    
5. Boyer, C., S. Joandel, V. Roussilhes, J. Culioli and A. Ouali, 1996. Heat-induced gelation of myofibrillar proteins and myosin from fast- and slow-twitch rabbit muscles. J. Food Sci., 61: 138-143.
   CrossRef    
6. Carlez, A., T. Veciana-Nogues and J.C. Cheftel, 1995. Changes in colour and myoglobin of minced beef meat due to high pressure processing. LWT-Food Sci. Technol., 28: 528-538.
   
7. Chen, C.G., R. Wang, G.J. Sun, H.M. Fang, D.R. Ma and S.L. Yi, 2010. Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan. Innov. Food Sci. Emerg., 11: 538-542.
   CrossRef    
8. Cheng, Q. and D.W. Sun, 2008. Factors affecting the water holding capacity of red meat products: A review of recent research advances. Crit. Rev. Food Sci., 48: 137-159.
   CrossRef    PMid:18274969    
9. Cofrades, S., M.A. Guerra, J. Carballo, F. Fernández-Martín and F. Jiménez-Colmenero, 2000. Plasma protein and soy fiber content effect on bologna sausage properties as influenced by fat level. J. Food Sci., 65: 281-287.
   CrossRef    
10. Deng, Y., K. Rosenvold, A.H. Karlsson, P. Horn, J. Hedegaard, C.L. Steffensen and H.J. Andersen, 2002. Relationship between thermal denaturation of porcine muscle proteins and water-holding capacity. J. Food Sci., 67: 1642-1647.
    CrossRef    
11. De Nigris, F., L.O. Lerman, S.W. Ignarro, G. Sica, A. Lerman, W. Palinski, L.J. Ignarro and C. Napoli, 2003. Beneficial effects of antioxidants and L-arginine on oxidation-sensitive gene expression and endothelial NO synthase activity at sites of disturbed shear stress. P. Natl. Acad. Sci. USA, 100: 1420-1425.
    CrossRef    PMid:12525696 PMCid:PMC298788    
12. Fang, H.M., C.G. Chen, L.L. Ma and W. Wang, 2008. Effects of soybean protein isolate and ultra high pressure on colour, water-binding capacities and textural properties of chicken meat gels. Food Sci., 29: 129-132, (In Chinese).
    
13. Fernández-López, J., E. Sayas-Barberá, J.A. Pérez-Alvarez and V. Aranda-Catalá, 2004. Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat. Color Res. Appl., 29: 67-74.
    CrossRef    
14. Hong, G.P., S.H. Park, J.Y. Kim and S.G. Min, 2006. The effects of high pressure and various binders on the physicochemical properties of restructured pork meat. Asian Austral. J. Anim., 19: 1484-1489.
    CrossRef    
15. Hung, S.C. and J.F. Zayas, 1992. Functionality of milk proteins and corn germ protein flour in comminuted meat products. J. Food Qual., 15: 139-145.
    CrossRef    
16. Hurtado, S., E. Saguer, M. Toldrá, D. Parés and C. Carretero, 2012. Porcine plasma as polyphosphate and caseinate replacer in frankfurters. Meat Sci., 90: 624-628.
    CrossRef    PMid:22070910    
17. Ignarro, L.J., M.L. Balestrieri and C. Napoli, 2007. Nutrition, physical activity and cardiovascular disease: An update. Cardiovasc. Res., 73: 326-340.
    CrossRef    PMid:16945357    
18. Ito, Y., R. Tatsumi, J.I. Wakamatsu, T. Nishimura and A. Hattori, 2003. The solubilization of myofibrillar proteins of vertebrate skeletal muscle in water. Anim. Sci. J., 74: 417-425.
    CrossRef    
19. Ito, Y., R. Tatsumi, S. Toki, T. Omori, H. Ide, R. Tatsumi, J. Wakamatsu, T. Nishimura and A. Hattori, 2004. Physicochemical properties of water-soluble myofibrillar proteins prepared from chicken breast muscle. Anim. Sci. J., 75: 59-65.
    CrossRef    
20. Jung, S., M. Ghoul and M. Lamballerie-Anton, 2003. Influence of high pressure on the color and microbial quality of beef meat. LWT-Food Sci. Technol., 36: 625-631.
    
21. Lesiów, T. and M. Oziemblowski, 2003. Chicken muscle homogenate denaturation and gelation properties: Effect of pH and muscle fibre type. Meat Sci., 64: 399-403.
    CrossRef    
22. Luruena-Martinez, M.A., A.M. Vivar-Quintana and I. Revilla, 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci., 68: 383-389.
    CrossRef    PMid:22062406    
23. Ma, F., C.G. Chen, G.J. Sun, W. Wang, H.M. Fang and Z. Han, 2012. Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum. Innov. Food Sci. Emerg., 14: 31-37.
    CrossRef    
24. Mao, R., J. Tang and B.G. Swanson, 2001. Water holding capacity and microstructure of gellan gels. Carbohyd. Polym., 46: 365-371.
    CrossRef    
25. Nishinari, K., F. Hayakawa, C.F. Xia, L. Huang, J.F. Meullenet and J.M. Sieffermann, 2008. Comparative study of texture terms: English, French, Japanese and Chinese. J. Texture Stud., 39: 530-568.
    CrossRef    
26. Puolanne, E. and M. Halonen, 2010. Theoretical aspects of water-holding in meat. Meat Sci., 86: 151-165.
    CrossRef    PMid:20627421    
27. Puolanne, E.J., M.H. Ruusunen and J.I. Vainionpää, 2001. Combined effects of NaCl and raw meat pH on water-holding in cooked sausage with and without added phosphate. Meat Sci., 58: 1-7.
    CrossRef    
28. Ranken, M.D., 2000. Handbook of Meat Product Technology. Blackwell Science Ltd., Oxford, England.
    
29. Remko, M., D. Fitz and B.M. Rode, 2008. Effect of metal ions (Li+, Na+, K+, Mg2+, Ca2+, Ni2+, Cu2+ and Zn2+) and water coordination on the structure and properties of L-arginine and zwitterionic L-arginine. J. Phys. Chem. A, 112: 7652-7661.
    CrossRef    PMid:18652440    
30. Sherman, R.A. and O. Mehta, 2009. Dietary phosphorus restriction in dialysis patients: Potential impact of processed meat, poultry and fish products as protein sources. Am. J. Kidney Dis., 54: 18-23.
    CrossRef    PMid:19376617    
31. Singh, R., S. Pervin, A. Karimi, S. Cederbaum and G. Chaudhuri, 2000. Arginase activity in human breast cancer cell lines: N(omega)-hydroxy-L-arginine selectively inhibits cell proliferation and induces apoptosis in MDA-MB-468 cells. Cancer Res., 60: 3305-3312.
    PMid:10866325    
32. Smyth, A.B., D.M. Smith, V. Vega-Warner and E. O'Neill, 1996. Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments. J. Agr. Food Chem., 44: 1005-1010.
    CrossRef    
33. Sun, X.D. and R.A. Holley, 2011. Factors influencing gel formation by myofibrillar proteins in muscle foods. Compr. Rev. Food Sci. F., 10: 33-51.
    CrossRef    
34. Turk, R., 1993. Metal free and low metal salt substitutes containing lysine. US Patent No. 5229161.
    Direct Link
35. Wang, E.X. and J. Zhao, 2008. Application of sensory evaluation in meats. Meat Res., 22: 78-82.
    
36. Wang, P., X.L. Xu and G.H. Zhou, 2009. Effects of meat and phosphate level on water-holding capacity and texture of emulsion-type sausage during storage. Agr. Sci. China, 41: 1475-1481.
    CrossRef    
37. Xiong, Y.L., D.C. Noel and W.G. Moody, 1999. Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt. J. Food Sci., 64(03): 550-554.
    CrossRef    
38. Yamashita, M.M., L. Wesson, G. Eisenman and D. Eisenberg, 1990. Where metal ions bind in proteins. P. Natl. Acad. Sci. USA, 87: 5648-5652.
    CrossRef    PMid:2377604    
39. Young, O.A., S.X. Zhang, M.M. Farouk and C. Podmore, 2005. Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef. Meat Sci., 70: 133-139.
    
40. Zhou, C.L., J. Li and S.J. Tan, 2014. Effect of L-lysine on physicochemical properties of pork sausage. Food Sci. Biotechnol., DOI: 10.1007/s10068-014-0 (In press).
    
41. Zhou, C.L., J.X. Wang, H. Wang, L. Zhang and K.Z. Cai, 2012. Effect of carboxy-hemoglobin on color stability of cooked pork sausage. Food Sci. Biotechnol., 21: 267-272.
    CrossRef    

Competing interests

The authors have no competing interests.

Open Access Policy

This article is 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, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.