Effects of <sc>l</sc>-arginine/<sc>l</sc>-lysine on physicochemical properties of sodium-reduced Cantonese sausage without exogenous phosphate addition

The study inquired the influences of l-arginine and l-lysine on the physicochemical properties (including weight loss rate, water activity, texture, colour, lipid and protein oxidation, residual nitrite content and total volatile basic nitrogen (TVB-N) content) of low-sodium and low-phosphate Cantonese sausage during the 1- and 7-day storage. The results showed that the addition of l-arginine or l-lysine reduced the weight loss rate, TBARS content, carbonyl group content and residual nitrite level, slightly decreased water activity, and enhanced L*, a* and b* values. Compared to the control, 0.3% l-arginine or l-lysine declined hardness and chewiness, while 0.6% l-arginine or l-lysine elevated these two parameters. However, the addition of l-arginine or l-lysine also led to an increase in TVB-N content. Overall, l-arginine and l-lysine improved the qualities of low-sodium and low-phosphate Cantonese sausage, which might be attractive to meat product manufacturers.