Effect of Alkaline Amino Acid Addition on the Quality of Low-Salt Emulsified Sausage
SUN Qimeng, WU Yuqi, ZHAO Yanan, PAN Jinfeng, DONG Xiuping, BAI Yanhong, LI Shengjie
1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116033, China; 2. National Engineering Research Center of Seafood, Dalian 116034, China; 3. State Key Laboratory Seafood Processing and Safety Control, Dalian 116034, China; 4. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 5. Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China
Abstract：This study investigates the effects of adding alkaline amino acids on the quality of low-salt pork emulsified sausages. In the experimental design, 0.8% (m/m) salt was utilized as the low-salt control group, while 1.6% (m/m) salt served as the normal-salt control group. L-Lysine (Lys) and L-arginine (Arg) were incorporated at concentrations of 0.5%, 1.0%, and 2.0% into the low-salt formulation. The pH and rheological properties of the meat emulsion, the water-holding capacity and microstructure of emulsified sausages, as well as the color, water state and distribution, textural characteristics, fat oxidation and protein oxidation indexes of the emulsified sausages were measured after storage at 4 ℃ for 3 and 20 days. The results indicated that all quality indices of the emulsified sausages were adversely affected by the reduction in salt content. However, with the increasing concentrations of Lys and Arg, the pH of the meat emulsion increased. Additionally, improvements were observed in water-holding apacity, color, texture properties, and moisture distribution. The microstructure was found to be denser, and lipid and protein oxidation were significantly diminished during the storage period. In conclusion, Lys and Arg can effectively mitigate the quality deterioration of low-salt emulsified sausages caused by salt reduction, demonstrating potential application value in the processing and production of meat products.
孙启梦，吴雨奇，赵亚楠，潘锦锋，董秀萍，白艳红，李胜杰. 碱性氨基酸添加对低盐乳化肠品质的影响[J]. 肉类研究, 2025, 39(10): 49-58.
SUN Qimeng, WU Yuqi, ZHAO Yanan, PAN Jinfeng, DONG Xiuping, BAI Yanhong, LI Shengjie. Effect of Alkaline Amino Acid Addition on the Quality of Low-Salt Emulsified Sausage. Meat Research, 2025, 39(10): 49-58.
2025, Vol. 39 
