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Effects of l ‐lysine/ l ‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages
Author(s) -
Zhu Xiaoxu,
Ning Cheng,
Li Shiyi,
Xu Peng,
Zheng Yadong,
Zhou Cunliu
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13561
Subject(s) - chewiness , rheology , emulsion , chemistry , dynamic mechanical analysis , food science , scanning electron microscope , lysine , confocal laser scanning microscope , arginine , confocal laser scanning microscopy , dynamic modulus , amino acid , biochemistry , materials science , biophysics , composite material , organic chemistry , biology , medicine , biomedical engineering , polymer
Summary The effects of l ‐lysine (Lys), l ‐arginine (Arg) and soya protein isolated ( SPI ) on the physicochemical properties of chicken sausages were investigated. The results showed that the addition of Lys/Arg significantly decreased total expressible fluid and expressible fat, but significantly increased hardness, springiness, cohesiveness and chewiness of chicken sausage. Moreover, Lys and Arg were more effective than SPI . Rheology indicated that Lys/Arg increased final storage modulus and final loss modulus. Also, scanning electron microscope and confocal laser scanning microscopy disclosed that Lys or Arg was conducive to the formation of regular and uniform oil droplet surrounded integrate membrane. Overall, Lys/Arg exhibited a potential in the preparation of emulsion‐type meat products.