Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages
Adult
Guanine
Adolescent
Swine
Lysine
Sodium
04 agricultural and veterinary sciences
Consumer Behavior
Diet, Sodium-Restricted
Middle Aged
Potassium Chloride
Flavoring Agents
Meat Products
0404 agricultural biotechnology
Inosine Monophosphate
Fermentation
Food Microbiology
Animals
Food Technology
Humans
Cattle
Sodium Chloride, Dietary
Food Science
DOI:
10.1016/j.meatsci.2012.02.012
Publication Date:
2012-02-18T09:30:40Z
AUTHORS (4)
ABSTRACT
Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the preparation of sensory acceptable fermented sausages with a 50% decrease in sodium.
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