Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/199776
Type: Artigo de periódico
Title: The Effect Of Yeast Extract Addition On Quality Of Fermented Sausages At Low Nacl Content.
Author: Campagnol, Paulo Cezar Bastianello
dos Santos, Bibiana Alves
Wagner, Roger
Terra, Nelcindo Nascimento
Pollonio, Marise Aparecida Rodrigues
Abstract: Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content.
Subject: Adult
Animals
Biological Products
Brazil
Cattle
Diet, Sodium-restricted
Fermentation
Flavoring Agents
Food Additives
Food Preferences
Food Preservatives
Food, Preserved
Humans
Meat Products
Middle Aged
Physicochemical Phenomena
Potassium Chloride
Principal Component Analysis
Quality Control
Saccharomyces Cerevisiae
Sensation
Sus Scrofa
Volatile Organic Compounds
Young Adult
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2010.11.005
Address: http://www.ncbi.nlm.nih.gov/pubmed/21123002
Date Issue: 2011
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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