Effects of l‐lysine/l‐arginine on the emulsion stability, textural, rheological and microstructural characteristics of chicken sausages

Abstract

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.

Modification of heat-induced whey protein gels by basic amino acids

“…Among these novel additives, basic amino acids, particularly lysine and arginine, have been studied extensively. Adding basic amino acids resulted in gels with improved water holding capacity, viscoelasticity and texture profile, and sensory attributes (Cando et al, 2016;Hayakawa et al, 2012;Lei, Fu, Xu, Zheng, & Zhou, 2016;Qin, Xu, Zhou, & Wang, 2015;Zhang et al, 2017;Zhou, Li, Tan, & Sun, 2014;Zhu et al, 2018). The underlying mechanisms include pH modulation, reduced water mobility, increased protein solubility, suppressed protein aggregation, altered protein thermal stability, facilitated protein unfolding and exposure of buried hydrophobic groups and sulfhydryls, and formation of a fine gel network (Cando et al, 2016;Chen et al, 2016;Fu et al, 2017;Gao, Wang, Mu, Shi, & Yuan, 2018;Guo, Peng, Zhang, Liu, & Cui, 2015;Hayakawa et al, 2012;Lei et al, 2016;Lei et al, 2017;Li et al, 2019;Qin et al, 2015;Zhang et al, 2017;Zhou, Li, Tan, & Sun, 2014).…”

“…The underlying mechanisms include pH modulation, reduced water mobility, increased protein solubility, suppressed protein aggregation, altered protein thermal stability, facilitated protein unfolding and exposure of buried hydrophobic groups and sulfhydryls, and formation of a fine gel network (Cando et al, 2016;Chen et al, 2016;Fu et al, 2017;Gao, Wang, Mu, Shi, & Yuan, 2018;Guo, Peng, Zhang, Liu, & Cui, 2015;Hayakawa et al, 2012;Lei et al, 2016;Lei et al, 2017;Li et al, 2019;Qin et al, 2015;Zhang et al, 2017;Zhou, Li, Tan, & Sun, 2014). In addition, basic amino acids can improve emulsion stability Zhu et al, 2018), inhibit lipid and protein oxidation , and stabilize heme color Zhou, Li, Tan, & Sun, 2014;Zhou, Ye, Nishiumi, Qin, & Chen, 2014;Zhou, Ye, Wang, Qin, & Li, 2015), and are particularly useful in emulsified gel systems such as sausages.…”

“…Although extensive evidence has demonstrated that basic amino acids are effective in improving quality of muscle protein gels (Fu et al, 2017;Hayakawa et al, 2012;Lei et al, 2016;Lei et al, 2017;Qin et al, 2015;Zhang et al, 2017), egg yolk gel (Primacella et al, 2018), and complex gel systems such as sausages Zhou, Li, Tan, & Sun, 2014;Zhu et al, 2018), surimi (Cando et al, 2016), and cheese (Felicio et al, 2016), to the best of our knowledge, no study has investigated the effect of basic amino acids on gelling properties of whey protein isolate (WPI) gels. WPI is a widely used gelling and thickening agent in a variety of foods such as processed meat, bakery products, and dairy products (Havea, Watkinson, & Kuhn-Sherlock, 2009).…”

Amino acid‐derived Poly(L‐Lysine) (p(LL)) microgel as a versatile biomaterial: Hydrolytically degradable, drug carrying, chemically modifiable and antimicrobial material

“…Deficiency in LL can lead to fatigue, loss of appetite, slow growth, anemia, and reproductive disorders 7 . Recently, it was shown that LL and some other exogenous amino acids can improve the flavor of meat products, inhibit oil oxidation, and increase the water retention, texture, and emulsion stability of meat products 8‐10 . Nitrite, which is used to improve the color of meat products due to coloration, taste, and bacterial inhibition functions, creates potential safety hazards as it can lead to poisoning (eg, respiratory suppression) and carcinogenic N‐nitrosamine formation 11‐13 .…”

Quality enhancement of chicken sausage by semi‐refined carrageenan

“…By changing the structure of protein and related chemical bonds, stabilizers can play an important role affecting the texture, WHC, and fat content (Atashkar, Hojjatoleslamy, & Sedaghat Boroujeni, 2018). For example, sweet potato starch/glutinous rice flour/k-carrageenan (Wang, Xu, Wang, & Deng, 2018) and κ-carrageenan/bovine serum albumin protein (Baracco, Rodriguez Furlán, & Campderrós, 2017); studies in chicken sausages with protein-based emulsifiers like lys/arg (Zhu et al, 2018), and salt like sodium tripolyphosphate (Xue et al, 2016). These research works were mainly aimed to meet the rising challenges in sausage production in terms of texture and proportion of fat.…”