Effect of l-lysine on the physicochemical properties of pork sausage

• Published in: Food science and biotechnology Vol. 23; no. 3; pp. 775 - 780
• Main Authors: Zhou, Cunliu, Li, Jun, Tan, Shengjiang
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01-06-2014; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; lysine; pork sausage; physicochemical properties
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-014-0104-6

Effects of
l
-lysine on physicochemical properties of pork sausage were investigated. WHC values significantly increased using 0.8%
l
-lysine, but significantly decreased at 0.4%
l
-lysine (
p
<0.05), compared with controls.
l
-Lysine increased pH values and a* values, but significantly decreased CL, cohesiveness, L* values, and b* values (
p
<0.05), compared with controls. Addition of 0.4%
l
-lysine significantly (
p
<0.05) increased hardness, springiness, and chewiness values, compared with controls. SEM analysis showed that addition of 0.8%
l
-lysine induced formation of a smoother, more compact, and more uniform gel matrix, compared with controls. DSC analysis indicated that addition of 0.8%
l
-lysine significantly (
p
<0.05) increased thermal transition temperatures and enthalphy values, compared with controls, showing that interactions between
l
-lysine and myofibrillar proteins affected the properties of pork sausages.