| Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl. | |
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MedLine Citation:
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PMID: 21067870 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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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 (750mg/kg) with disodium inosinate (300mg/kg) and disodium guanylate (300mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality. |
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Authors:
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Paulo Cezar Bastianello Campagnol; Bibiana Alves Dos Santos; Marcelo Antonio Morgano; Nelcindo Nascimento Terra; Marise Aparecida Rodrigues Pollonio |
Publication Detail:
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Type: Journal Article Date: 2010-10-26 |
Journal Detail:
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Title: Meat science Volume: 87 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 Mar |
Date Detail:
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Created Date: 2010-12-14 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 239-43 Citation Subset: IM |
Copyright Information:
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Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved. |
Affiliation:
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Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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