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| Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork |
| MA Wenhui, HAN Xinrui, LI Xiaoyun, ZHAO Haibo, WANG Wei, CHEN Xiangli, LI Yuanzheng, CAO Yungang |
| 1. School of Food Science and Engineering, Shaanxi University of Science & Technology, Xi’an 710021, China; 2. School of Hotel Management and Culinary Arts, Shanghai Institute of Tourism, Shanghai 201418, China; 3. School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China; 4. Linyi Jinluo Win Ray Food Co. Ltd., Linyi 276036, China |
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Abstract This study investigated the effects of L-arginine (Arg) and transglutaminase (TG) on the quality of sausage made from repeatedly frozen-thawed pork. The results indicated that Arg and TG, alone and in combination, improved the oxidative stability of the sausage and significantly increased the storage modulus (G’) of minced pork throughout the heating process. Arg treatment alone significantly increased the bound water content and decreased the free water content (P < 0.05), significantly reduced the cooking loss (P < 0.05) and lowered the chewiness of the sausage by 280.9 g. TG treatment alone slightly increased the bound water content and significantly decreased the free water content (P < 0.05), but did not reduce the cooking loss. The combined treatment with Arg and TG enhanced the chewiness and significantly reduced the cooking loss (P < 0.05), indicating a synergistic effect. The addition of Arg and TG also resulted in a denser microstructure and significantly improved the overall acceptability of the sausage (P < 0.05).
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2024, Vol. 38 
