Effect of l -lysine on the physicochemical properties of pork sausage

Effects of l -lysine on physicochemical properties of pork sausage were investigated. WHC values significantly increased using 0.8% l -lysine, but significantly decreased at 0.4% l -lysine ( p <0.05), compared with controls. l -Lysine increased pH values and a* values, but significantly decreased CL, cohesiveness, L* values, and b* values ( p <0.05), compared with controls. Addition of 0.4% l -lysine significantly ( p <0.05) increased hardness, springiness, and chewiness values, compared with controls. SEM analysis showed that addition of 0.8% l -lysine induced formation of a smoother, more compact, and more uniform gel matrix, compared with controls. DSC analysis indicated that addition of 0.8% l -lysine significantly ( p <0.05) increased thermal transition temperatures and enthalphy values, compared with controls, showing that interactions between l -lysine and myofibrillar proteins affected the properties of pork sausages.