L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels

ABSTRACT The demand for clean label foods has driven research in the meat product sector. The objective of this study was to evaluate the effect on the physicochemical properties of adding L-lysine, wheat fiber (WTF) and microcrystalline cellulose (MCC) in sausage without the addition of sodium tripolyphosphate (STPP) and with reduced salt levels. Eight treatments were produced in total. Three control treatments were: CON1 - 0.5 % sodium tripolyphosphate and 2 % salt; CON2 - without STPP and 2 % salt; CON3 - without STPP and 1 % salt. Five other treatments were carried out without STPP and 1 % of salt: LYS - 0.8 % L-lysine; WTF - 2 % wheat fiber; MCC - 2 % microcrystalline cellulose fiber; LYSWTF - 0.8 % L-lysine and 2 % wheat fiber; LYSMCC - 0.8 % L-lysine and 2 % microcrystalline cellulose fiber. L-lysine and wheat fiber provided good emulsion stability for sausages. L-lysine and MCC increased the yield of the products. Microcrystalline cellulose increased the red color value (a*) of sausages. The intensity of the yellow color value (b*) was significantly affected by the removal of STPP and the reduction of salt levels, but L-lysine and MCC improved this parameter, providing similar results to CON1. Adding of L-lysine and dietary fiber increased hardness in sausages without added STPP and with salt reduction. L-lysine and wheat fiber are promising for reformulating emulsified meat product without phosphate added and with reduced salt levels due to lipid oxidation control and improvement in emulsion stability.摘要 清洁标签食品的市场需求推动了肉制品领域的相关研究。本研究旨在评估在不添加三聚磷酸钠（sodium tripolyphosphate, STPP）且降低食盐添加量的香肠中，添加L-赖氨酸（L-lysine）、小麦纤维（wheat fiber, WTF）与微晶纤维素（microcrystalline cellulose, MCC）对其理化特性的影响。本研究共设置8组处理方案，其中三组对照组分别为：CON1——添加0.5%三聚磷酸钠与2%食盐；CON2——不添加STPP且添加2%食盐；CON3——不添加STPP且添加1%食盐。其余五组处理方案均不添加STPP且仅添加1%食盐，具体为：LYS——添加0.8% L-赖氨酸；WTF——添加2%小麦纤维；MCC——添加2%微晶纤维素；LYSWTF——添加0.8% L-赖氨酸与2%小麦纤维；LYSMCC——添加0.8% L-赖氨酸与2%微晶纤维素。实验结果显示，L-赖氨酸与小麦纤维可赋予香肠良好的乳化稳定性；L-赖氨酸与微晶纤维素可提升产品得率；微晶纤维素可提升香肠的红度值（a*）。黄度值（b*）的强度受去除STPP与降低食盐添加量的显著影响，但L-赖氨酸与微晶纤维素可改善该参数，使其结果与CON1组相近。在不添加STPP且降低食盐添加量的香肠中，添加L-赖氨酸与膳食纤维可提升其硬度。鉴于可调控脂质氧化并改善乳化稳定性，L-赖氨酸与小麦纤维在开发无磷酸盐且低食盐添加量的乳化肉制品重构配方方面具有良好应用前景。