Abstract：This study aimed to investigate the effects of adding different amounts (0.05%, 0.10%, 0.15% and 0.20%) of rosemary extract (RE) mixed with 0.6% of L-arginine (Arg) on the cooking loss, color, texture, pH, microstructure, thiobarbituric acid reactive substance (TBARs) value, carbonyl content and sensory quality of emulsion-type sausages. The results showed that compared with the control group, the addition of 0.6% of Arg alone significantly reduced the cooking loss, improved the redness value (a*), hardness, pH and overall acceptance, but increased the TBARs value and carbonyl content of emulsion-type sausages, and resulted in the formation of smaller, more uniform and regular fat droplets. The addition of low concentrations of RE (0.05%–0.15%) to the sausage with 0.6% of Arg could further enhance a* and overall acceptability and delay the increase in TBARs value and carbonyl content as well as the decrease in pH without any obvious adverse effects on the cooking loss, texture or microstructure. However, the addition of a high concentration of RE (0.20%) could reduce the hardness of the sausage with 0.6% of Arg. Based on the above results, the appropriate amount of RE added to emulsion-type sausages was 0.15%.
胡 跃，周存六. L-精氨酸与迷迭香提取物联合处理对低钠低脂乳化香肠品质的影响[J]. 肉类研究, 2022, 36(7): 27-34.
HU Yue, ZHOU Cunliu. Combined Effects of L-Arginine and Rosemary Extract on the Quality of Low-Sodium and Low-Fat Emulsion-Type Sausages. Meat Research, 2022, 36(7): 27-34.
2022, Vol. 36 
