The Study Of The Effects Of Lysine/Arginine On Lipid And Protein Oxidation And Quality Properties Of Emulsion Sausages

Lipid and protein oxidation is the major causes of corruption and deterioration in the meat products.It has an adverse effect for quality properties,nutritional value and safety of meat products.Therefore,to develop safe and effective natural antioxidants will have the extremely vital practical significance to inhibiting lipid and protein oxidation.In this paper,we studyed the influence of L-Lysine(Lys)/ L-Arginine(Arg)on lipid and protein oxidation of emulsion sausages and explored the antioxidant mechanism through the radical scavenging capacity,iron-chelating activity and reducing power.Meanwhile we inspected the influence of Lys/Arg on quality characteristics(color,textural parameter,water holding capacity and sensory quality)of emulsion sausages during storage.The results were showed as following:1.The effects of Lys/Arg on lipid and protein oxidation of emulsion sausages(1)Lys/Arg significantly(P<0.05)decreased peroxide value(POV)value of emulsion sausages during storage.Lys/Arg significantly(P<0.05)decreased thiobarbituric acid value(TBARS)value of emulsion sausages in 15 days during storage earlier storage,but on 25 days,Lys/Arg significantly(P<0.05)increased TBARS value.In general,Lys/Arg could effectively inhibit lipid oxidation of emulsion sausages at earlier storage.At the same time,antioxidant effect of Lys was slightly better than Arg.(2)During the storage of emulsion sausage,Lys/Arg significantly(P<0.05)decreased carbonyl content,and decreased thiol content,indicating that Lys/Arg can inhibit protein oxidation of emulsion sausage.2.The mechanism of Lys/Arg inhibiting lipid and protein oxidation of emulsion sausageLys/Arg had a weaker capacity to scavenging DPPH radical and reducing power,but showed strong in iron-chelation activity and scavenging hydroxyl radical.The results showed that Lys/Arg effectively inhibit lipid and protein oxidation of emulsion sausages by scavenging hydroxyl radical and chelating metal ion.Also,radical scavenging capacity,iron-chelating activity and reducing power of Lys was better(P<0.05)than that of Arg.3.The influence of Lys/Arg on quality characteristics(color,textural parameter,water holding capacity and sensory quality)of emulsion sausages during storage.(1)Lys/Arg significantly(P<0.05)decreased cooking loss(CL),L* and a*,and increased water-holding capacity(WHC)and b* of emulsion sausages during storage.(2)Lys/Arg significantly(P<0.05)increased the hardness,cohesiveness and chewiness.Lys can increased the springness of emulsion sausages,but the effect of Arg was not obvious.(3)Lys/Arg had no significant(P>0.05)influence on quality properties(slice traits,flavor,mouthfeel and total acceptability score)of emulsion sausages.