Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

• DOI: 10.1016/j.meatsci.2012.02.012
• Publication Date: 2012-02-18T09:30:40Z
• Authors: Paulo Cezar Basti...; Bibiana Alves dos...; Nelcindo Nascimen...; Marise Aparecida ...
• Keywords: Sodium nitrite

Fermented sausages were produced with 50% replacement of NaCl KCl and addition lysine, disodium guanylate, inosinate. The sausage production was monitored physical, chemical microbiological analyses. final products submitted to a consumer study. did not cause changes in the technological process. However, defects sensory quality detected. Lysine at concentration 1% inosinate (300 mg/kg) guanylate reduced caused by allowing preparation acceptable fermented decrease sodium.