Individual effects of rosemary extract and green tea polyphenols on the physicochemical properties of soybean oil-myosin emulsion with l-arginine or l-lysine.

This study aimed to investigate the individual effects of rosemary extract and green tea polyphenols on the stability of the soybean oil-myosin emulsions with l-arginine or l-lysine. The results showed that l-arginine or l-lysine increased the physical stability of emulsion in all cases. In the presence of metallic cations, rosemary extract increased the physical stability, while green tea polyphenols decreased the physical stability. l-Arginine or l-lysine retarded the lipid and protein oxidation of emulsion in the absence of metallic cations during storage, but accelerated it in the presence of metallic cations. The two antioxidants delayed l-arginine- or l-lysine-induced lipid and protein oxidation in the presence of metallic cations. The results provide a new method for improving the physical and chemical stability of emulsion sausages in which l-arginine or l-lysine is applied to improve the quality attributes of emulsion sausage.