l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation

• Published in: Food chemistry Vol. 284; pp. 219 - 226
• Main Authors: Ning, Cheng, Li, Linxian, Fang, Hongmei, Ma, Fei, Tang, Yuxiang, Zhou, Cunliu
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 30.06.2019
• Subjects: l-Arginine (Arg); l-Cysteine (Cys); l-Lysine (Lys); Myoglobin oxidation; Nitrosylmyoglobin; l-Lysine (Lys); l-Arginine (Arg); l-Cysteine (Cys); Nitrosylmyoglobin; Myoglobin oxidation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.01.116

•Lysine/arginine/cysteine can effectively reduce Mb(Fe2+) oxidation.•Lysine/arginine/cysteine synergistically improves the color of sausages with NaNO2.•Lysine/arginine/cysteine synergistically decreases residual nitrite.•Lysine/arginine/cysteine synergistically increases nitrosylmyoglobin.•The results are of interest in the meat industry. This study aimed to evaluate the effects of l-lysine (Lys)/l-arginine (Arg)/l-cysteine (Cys) on the color of cured sausage and the possible mechanism underlying these effects. The results indicated that the combined addition of Arg/Lys/Cys and NaNO2 effectively increased the a* values and nitroso pigment content but decreased the MetMb(Fe3+) content in cured sausage, compared with the individual addition of Arg/Lys/Cys and NaNO2. The cured sausage treated with combined Arg/Lys/Cys and NaNO2 contained significantly lower residual nitrite than those treated with only NaNO2. UV-vis spectroscopy and electron paramagnetic resonance spectroscopy revealed that pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the cured sausage treated with NaNO2 or combined Arg/Lys/Cys and NaNO2 and higher content in the latter one. The results suggest that Arg/Lys/Cys hindered myoglobin oxidation and promoted pentacoordinate nitrosylmyoglobin formation, which could contribute to the improved color of cured sausage. The results are of interest in the meat industry.