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

• Argnine (Arg)/lysine (Lys) enhanced the physical stability of emulsion. • Arg or Lys delayed lipid and myosin oxidation without metallic cations. • Arg or Lys accelerated lipid and protein oxidation with metallic cations. • Rosemary extract and green tea polyphenols delayed Arg-/Lys-induced oxidation. 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. [ABSTRACT FROM AUTHOR]