Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/201232
Type: Artigo de periódico
Title: Monosodium Glutamate, Disodium Inosinate, Disodium Guanylate, Lysine And Taurine Improve The Sensory Quality Of Fermented Cooked Sausages With 50% And 75% Replacement Of Nacl With Kcl.
Author: dos Santos, Bibiana Alves
Campagnol, Paulo Cezar Bastianello
Morgano, Marcelo Antônio
Pollonio, Marise Aparecida Rodrigues
Abstract: Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine. The manufacturing process was monitored by pH and water activity measurements. The sodium and potassium contents of the resulting products were measured. The color values (L*, a* and b*), texture profiles and sensory profiles were also examined. Replacing 50% and 75% NaCl with KCl depreciated the sensory quality of the products. The reformulated sausages containing monosodium glutamate combined with lysine, taurine, disodium inosinate and disodium guanylate masked the undesirable sensory attributes associated with the replacement of 50% and 75% NaCl with KCl, allowing the production of fermented cooked sausages with good sensory acceptance and approximately 68% sodium reduction.
Subject: Adolescent
Adult
Animals
Color
Consumer Behavior
Cooking
Female
Food Additives
Food Quality
Guanosine Monophosphate
Humans
Hydrogen-ion Concentration
Inosine Monophosphate
Lysine
Male
Meat Products
Middle Aged
Odors
Physicochemical Phenomena
Potassium Chloride
Sodium Chloride
Sodium Glutamate
Swine
Taste
Taurine
Young Adult
Disodium Guanylate
Disodium Inosinate
Lysine
Monosodium Glutamate
Potassium Chloride
Taurine
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2013.08.024
Address: http://www.ncbi.nlm.nih.gov/pubmed/24008059
Date Issue: 2014
Appears in Collections:Unicamp - Artigos e Outros Documentos

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