Individual effects of l‐arginine and l‐lysine on the physicochemical and textural properties of pale, soft and exudative‐like emulsion sausage

Summary This study focused on the individual effects of l ‐arginine and l ‐lysine on the physicochemical properties of pale, soft and exudative (PSE)‐like chicken batter and sausages. The two amino acids decreased the cooking loss from 7.13 to 1.79 and 2.36%, respectively. They increased the hardness from 24.31 to 47.27 and 41.64 N, cohesiveness from 0.60 to 0.69 and 0.69, and chewiness from 12.15 to 28.30 and 22.80 N of PSE‐like sausage with a dense and uniform microstructure, respectively. Moreover, the two amino acids decreased the total expressible liquid and expressible fat, increased viscosity, and increased the storage and loss modulus of PSE‐like meat batters with smaller oil droplets. Differential scanning calorimetry revealed that the two amino acids increased T max1 and T max2 . In summary, l ‐arginine and l ‐lysine improved the quality attributes of PSE‐like sausages by improving the emulsifying and gelling properties of PSE‐like meat batters.