Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/54754
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, PCB
dos Santos, BA
Morgano, MA
Terra, NN
Pollonio, MAR
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. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
Subject: Sodium level reduction
Potassium chloride
Lysine
Taurine
Disodium inosinate
Disodium guanylate
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2010.10.018
Date Issue: 2011
Appears in Collections:Unicamp - Artigos e Outros Documentos

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