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

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 NaNO effectively increased the a* values and nitroso pigment content but decreased the MetMb(Fe) content in cured sausage, compared with the individual addition of Arg/Lys/Cys and NaNO. The cured sausage treated with combined Arg/Lys/Cys and NaNO contained significantly lower residual nitrite than those treated with only NaNO. UV-vis spectroscopy and electron paramagnetic resonance spectroscopy revealed that pentacoordinate nitrosyl ferrohemochrome was the main pigment component in the cured sausage treated with NaNO or combined Arg/Lys/Cys and NaNO 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.