Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

• Autor(a) principal: Campagnol, Paulo Cezar Bastianello; et al.
• Data de Publicação: 2011
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório do Instituto de Tecnologia de Alimentos
• Texto Completo: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/574
• topic: Sodium level reduction; Potassium chloride; Lysine; Taurine; Disodium inosinate; Disodium guanylate

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. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.