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Type: Artigo de periódico
Title: Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages
Author: Campagnol, PCB
dos Santos, BA
Terra, NN
Pollonio, MAR
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. (C) 2012 Elsevier Ltd. All rights reserved.
Subject: Sodium reduction
Potassium chloride
Disodium inosinate
Disodium guanylate
Country: Inglaterra
Editor: Elsevier Sci Ltd
Rights: fechado
Identifier DOI: 10.1016/j.meatsci.2012.02.012
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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