The Study Of The Effects Of L-arginine And L-lysine On Emulsion Stability Of Chicken Sausage And Its Mechanism

Emulsion stability is an important quality characteristic of emulsified gelatinous meat products,and it is of great significance to improve the stability of emulsified meat products for promoting the development of meat industry.Myofibrillar Protein(MP),as an important "endogenous emulsifier" in meat products,plays a decisive role in emulsion stability of the product.However,in actual production process,myofibrillar protein is often insufficiently dissolved to cause problems such as the outflow of liquid and oil and loose structure of products.In this study,L-Arginine(L-Arg)and L-lysine(L-Lys)were added to the emulsified sausage to investigate the effect of L-Arg and L-Lys on emulsifying characteristics of emulsified sausage,and on this basis,the influence mechanism of L-Arg and L-Lys on the stability of myofibrillar-soybean oil complex emulsion system was further studied.The preliminary conclusions are as follows:1.Effects of L-Arg/L-Lys on emulsifying properties of emulsified sausage.(1)The addition of L-Arg or L-Lys(0-1.0%)can significantly improve the emulsion stability of emulsified sausage and improve the texture characteristics of the product,and a better effect at 0.6%.(2)The addition of 0.6% L-Arg or 0.6% L-Lys can significantly increase the apparent viscosity of emulsified meat batters.(3)The addition of 0.6% L-Arg or 0.6% L-Lys can significantly increase the storage modulus(G′)and loss modulus(G′′)of emulsified sausage.(4)The addition of 0.6% L-Arg or 0.6% L-Lys can effectively reduce the size of fat particles in the emulsifying system and facilitate the formation of a more uniform and dense network gel structure.(5)The addition of 0.6% L-Arg or 0.6% L-Lys made the distribution of oil droplets in the emulsified sausage tend to disperse.2.Effects of L-Arg/L-Lys on emulsion stability of myofibrillar-soybean oil compound emulsions.(1)The addition of 0.1% L-Arg/L-Lys can significantly improve the emulsifying activity index(EAI)and emulsifying stability index(ESI)of emulsions,decrease Creaming index(CI).(2)0.1% L-Arg/L-Lys can effectively reduce the particle size of oil droplets inemulsions.(3)Compared with the control,the addition of 0.1% L-Arg/L-Lys can significantly increase the absolute value of Zeta potential of the emulsions.(4)Compared with the control,the addition of 0.1% L-Arg/L-Lys reduced the apparent viscosity of the emulsions.(5)Arg and Lys molecules accumulated on the interface of emulsion droplets(6)Moderate L-Arg and L-Lys(significantly effects at 0.1% and weak effects at0.3%)can effectively improve the stability of O/W emulsions.