Abstract：The effects of L-lysine (Lys) and L-arginine (Arg) on the quality properties of emulsion-type sausage were investigated by the detection of cooking loss (CL), water-holding capacity (WHC), color, texture and sensory properties. The results showed that Lys and Arg significantly decreased CL, but significantly increased WHC and textural parameters (hardness, cohesiveness and chewiness). Meanwhile, both amino acids significantly decreased L* values and a* values and increased b* values, but they had slight effects on sensory qualities (color, slicing property, flavor and taste). In addition, the effects of Lys on the quality properties of emulsion-type sausage were basically better than those of Arg. The results suggested that Lys and Arg had a potential for application in the processing of emulsion-type sausage.
