Effects of L-Arginine on Physicochemical and Sensory Characteristics of Pork Sausage

• DOI: 10.19026/ajfst.6.91
• Publication Date: 2017-07-07T20:28:43Z
• Authors: Cunliu Zhou; Jun Li; Shengjiang Tan; Gaojun Sun
• Keywords: Chewiness; Mouthfeel; Control sample

The objective of this study is to investigate the effects L-arginine on physicochemical and sensory properties pork sausage. CL decreased while pH increased with levels (p<0.05). WHC at 0.8% L-arginine, but 0.2% compared control. L* a* 0.4-0.8% Hardness, springiness chewiness 0.2-0.8% (p<0.05), SEM illustrated that addition 0.6% induced myofibrillar proteins form a more smooth, compact uniform gel matrix. DSC disclosed two thermal transition temperatures (Tp). sample containing had higher color, flavor, mouthfeel slice traits than Therefore, showed potential for improvement yield, texture qualities