Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/199707
Type: Artigo de periódico
Title: Application Of Lysine, Taurine, Disodium Inosinate And Disodium Guanylate In Fermented Cooked Sausages With 50% Replacement Of Nacl By Kcl.
Author: Campagnol, Paulo Cezar Bastianello
dos Santos, Bibiana Alves
Morgano, Marcelo Antonio
Terra, Nelcindo Nascimento
Pollonio, Marise Aparecida Rodrigues
Abstract: The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality.
Subject: Adult
Animals
Cattle
Diet, Sodium-restricted
Fermentation
Food Preferences
Food Preservatives
Food, Preserved
Guanosine Monophosphate
Hot Temperature
Humans
Inosine Monophosphate
Lysine
Meat Products
Physicochemical Phenomena
Potassium Chloride
Quality Control
Ribonucleotides
Sensation
Sus Scrofa
Taurine
Water
Young Adult
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2010.10.018
Address: http://www.ncbi.nlm.nih.gov/pubmed/21067870
Date Issue: 2011
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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