Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/199896
Type: Artigo de periódico
Title: Lysine, Disodium Guanylate And Disodium Inosinate As Flavor Enhancers In Low-sodium Fermented Sausages.
Author: Campagnol, Paulo Cezar Bastianello
dos Santos, Bibiana Alves
Terra, Nelcindo Nascimento
Pollonio, Marise Aparecida Rodrigues
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.
Subject: Adolescent
Adult
Animals
Cattle
Consumer Behavior
Diet, Sodium-restricted
Fermentation
Flavoring Agents
Food Microbiology
Food Technology
Guanine
Humans
Inosine Monophosphate
Lysine
Meat Products
Middle Aged
Potassium Chloride
Sodium
Sodium Chloride, Dietary
Swine
Taste
Young Adult
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2012.02.012
Address: http://www.ncbi.nlm.nih.gov/pubmed/22391056
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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