Advance Journal of Food Science and Technology · 2014 · 44 citations · 33 references
AgricultureAnimal SciencesFood ScienceFood ChemistryMeat ScienceSensory EvaluationMeat ColorMeat CompositionMeat FlavorMeat QualityMeat TextureTexture QualityMeat Flavor DevelopmentMeat ProteinsMyofibrillar OrganizationMyofibrillar Protein QualityMyofibrillar ProteinsMyofibrillar StructureSensory CharacteristicsSlice
The objective of this study is to investigate the effects of L-arginine on physicochemical and sensory properties of pork sausage. CL decreased while pH increased with L-arginine levels (p<0.05). WHC increased at 0.8% L-arginine, but decreased at 0.2% L-arginine, compared with the control. L* decreased while a* increased at 0.4-0.8% L-arginine, compared with the control. Hardness, springiness and chewiness increased at 0.2-0.8% L-arginine (p<0.05), compared with the control. SEM illustrated that the addition of 0.6% L-arginine induced myofibrillar proteins to form a more smooth, compact and uniform gel matrix. DSC disclosed that the addition of 0.6% L-arginine increased the two thermal transition temperatures (Tp). The sample containing 0.6% L-arginine had higher sensory color, flavor, mouthfeel and slice traits than the control. Therefore, L-arginine showed a potential for improvement of yield, texture and sensory qualities of pork sausage.
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Where metal ions bind in proteins.
M M Yamashita, Laura Wesson, George Eisenman et al. · Proceedings of the National Academy of Sciences · 1990 · 330 citations