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

研究不同添加量（0.05%、0.10%、0.15%和0.20%）迷迭香提取物（rosemary extract，RE）与0.6%L-精氨酸（L-arginine，Arg）分别对乳化香肠蒸煮损失、色泽、质构、pH值、微观结构、硫代巴比妥酸反应物（thiobarbituric acid reactive substance，TBARs）值、羰基含量和感官品质的影响。结果表明：与空白组相比，单独添加0.6% Arg显著降低乳化香肠蒸煮损失，提高乳化香肠的红度值（a*）、硬度、pH值、整体可接受性，但是增加TBARs值和羰基含量，内部脂肪球更小、更均匀、更规则；在添加0.6% Arg的基础上，添加低含量的RE（0.05%～0.15%）会进一步提高乳化香肠的a*和整体可接受性，延缓TBARs值和羰基含量的增加以及pH值的降低，同时对乳化香肠的蒸煮损失、质构和微观结构没有明显影响；然而，添加高含量（0.20%）的RE会降低乳化香肠的硬度。综合上述各项指标，RE的添加量以0.15%为宜。

Combined Effects of L-Arginine and Rosemary Extract on the Quality of Low-Sodium and Low-Fat Emulsion-Type Sausages

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%.