Effect of L- arginine on water holding capacity of miced beef

The effect of different content of L- arginine( 0,0.15%,0.20%,0.25%,0.30%,0.35%) on water holding capacity of miced beef was investigated.Scanning electron microscopic( SEM) observations indicated that L- arginine was beneficial to the formation of good gel networks.With the increase of the amount of L- arginine,cooking loss was significantly decreased then not significant increased,p H value was increasing and sarcoplasmic protein solubility was decreasing.It had the lowest cooking loss and highest contents of sulfhydryl groups and surface hydrophobic groups while adding 0.25% L- arginine,which could induce the contents of sulfhydryl and surface hydrophobic groups increase 11 times and 1.5 times,respectively.