Abstract：
This study aimed to investigate the effect of lysine (Lys) on quality profile promotion and saltiness compensation in reduced‑sodium salt frankfurters. The results showed that the cooking loss of reduced‑sodium salt frankfurters decreased from 5.63 to 3.45% when the Lys level increased from 0.1 to 0.7%, as well as enhanced water contents and saltiness in a Lys dose-dependent manner. Moreover, the corresponding peak area percentage (A21) of reduced‑sodium salt frankfurters remarkably increased from 79.63% to 81.48% with the increased level of Lys. However, a higher level of Lys (≥ 0.5%) obviously reduced the textural properties of reduced‑sodium salt frankfurters, which was clearly verified by looser and rougher microstructures. Furthermore, hydrogen bonds were found to be the dominant molecular force in Lys-added reduced‑sodium salt frankfurters. Meanwhile, 0.3% Lys was found to exhibit the optimal sodium salt-replacing effect due to the highest degree of quality profile promotion and saltiness compensation. Additionally, directional triangle sensory evaluation further confirmed that the reduced‑sodium salt frankfurters treated with 0.3% Lys was perceived to be similar to control frankfurters, resulting a 50% salt-reduction effect. Thus, our results suggested that Lys could be applied as an efficient sodium salt alternative in reduced‑sodium salt frankfurters.
摘要：
本研究旨在研究赖氨酸（Lys）对降低钠盐法兰克福香肠的质量特征和咸度补偿的影响。结果表明，当Lys水平从0.1％增加到0.7％时，低钠盐香肠的蒸煮损失从5.63％降低到3.45％，以及以Lys剂量依赖性方式增加的含水量和咸度。此外，随着Lys含量的增加，还原钠盐香肠的相应峰面积百分比（A21）从79.63％显着增加到81.48％。然而,较高的Lys水平（≥0.5％）明显降低了还原钠盐法兰克福香肠的质地特性，这被更松散和更粗糙的微观结构清楚地证实了。此外，发现氢键是Lys添加的还原钠盐法兰克福香肠中的主要分子力。同时,由于最高程度的质量轮廓提升和咸度补偿，发现0.3％Lys表现出最佳的钠盐替代效果。此外,方向三角感官评价进一步证实，用0.3%Lys处理的还原钠盐法兰克福香肠被认为与对照法兰克福香肠相似，产生50%的减盐效果。因此，我们的结果表明，Lys可以作为一种有效的钠盐替代品应用于低钠盐法兰克福香肠中。
