Effects of L-Arginine and Transglutaminase in Combination on the Quality of Sausage Made from Repeatedly Frozen-Thawed Pork

This study investigated the effects of L-arginine (Arg) and transglutaminase (TG) on the quality of sausage made from repeatedly frozen-thawed pork. The results indicated that Arg and TG, alone and in combination, improved the oxidative stability of the sausage and significantly increased the storage modulus (G’) of minced pork throughout the heating process. Arg treatment alone significantly increased the bound water content and decreased the free water content(P < 0.05), significantly reduced the cooking loss (P < 0.05) and lowered the chewiness of the sausage by 280.9 g. TG treatment alone slightly increased the bound water content and significantly decreased the free water content (P < 0.05), but did not reduce the cooking loss. The combined treatment with Arg and TG enhanced the chewiness and significantly reduced the cooking loss (P < 0.05), indicating a synergistic effect. The addition of Arg and TG also resulted in a denser microstructure and significantly improved the overall acceptability of the sausage (P < 0.05).