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Summary: The study inquired the influences of l‐arginine and l‐lysine on the physicochemical properties (including weight loss rate, water activity, texture, colour, lipid and protein oxidation, residual nitrite content and total volatile basic nitrogen (TVB‐N) content) of low‐sodium and low‐phosphate Cantonese sausage during the 1‐ and 7‐day storage. The results showed that the addition of l‐arginine or l‐lysine reduced the weight loss rate, TBARS content, carbonyl group content and residual nitrite level, slightly decreased water activity, and enhanced L*, a* and b* values. Compared to the control, 0.3% l‐arginine or l‐lysine declined hardness and chewiness, while 0.6% l‐arginine or l‐lysine elevated these two parameters. However, the addition of l‐arginine or l‐lysine also led to an increase in TVB‐N content. Overall, l‐arginine and l‐lysine improved the qualities of low‐sodium and low‐phosphate Cantonese sausage, which might be attractive to meat product manufacturers. [ABSTRACT FROM AUTHOR]

The xLi[Li 1 / 3 Mn 2 / 3 ]O 2 ⋅ (1−x)Li[Ni 1 / 3 Mn 1 / 3 Co 1 / 3 ]O2 was prepared by coprecipitation method in this paper. Co(NO3)2, NiCO 3 ⋅ 2 Ni(OH) 2 ⋅ 4 H2O, LiOH⋅H2O and MnSO 4 ⋅ H2O were used as the sources of cobalt, nickel, lithium and manganese. In the process of calcining and sintering, the temperature and time of the material were studied. The optimum conditions for the coprecipitation method synthesis were determined: precursor was pre-sintered at 500 ∘ C for 5 h, then the precursor was successively sintered at 850 ∘ C for 9 h to get the final product. The results of XRD and SEM showed that the composite particles and crystal structure of the particles exhibited basic integrity and high degree of crystallinity with α -NaFeO2-type structure. The first charging and discharging capacities were 183.14 mA ⋅ h ⋅ g − 1 and 171.11 mA ⋅ h ⋅ g − 1 at 0.1 C with a discharge efficiency of 93%. The capacity retention rate was 95% over 20 cycles. It had a good electrochemical cycling performance. [ABSTRACT FROM AUTHOR]

Herein, we investigated the effect and potential mechanisms of l-arginine (Arg) and l-lysine (Lys) on the emulsifying and dissolution properties of pale, soft, exudative (PSE)-like chicken myofibrillar proteins (MPs). The findings revealed that Arg/Lys effectively enhanced the emulsion activity and emulsion stability indexes of PSE-like MPs, resulting in smaller and more uniform PSE-like MP-soybean oil emulsions. Arg/Lys increased the solubility, absolute potential, hydrophobicity, fluorescence intensity, and β-sheet content and decreased the turbidity, particle size, and β-turn and random coil content of PSE-like MPs. Additionally, Arg/Lys did not significantly affect the Schiff base, carbonyl group, and total sulfhydryl contents, but caused a red shift of the band near 299 nm, indicating conformational rather than primary structural changes. Altogether, these findings indicate that Arg/Lys improves the emulsifying and dissolution performances of PSE-like MPs by adjusting conformation and contributes to a better understanding of how Arg/Lys enhances the physicochemical properties of PSE-like sausages., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)