Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl

• Autor(a) principal: Silva, Suelem Lima da; et. al.
• Data de Publicação: 2020
• 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/123456789/195
• topic: Sodium reduction; Amino acids; Emulsion stability; Flavor enhancer; CATA

Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stability, the texture profile, and the sensory quality were impaired by the salt substitution. The addition of arginine and histidine alone or in combination was effective to reduce the defects caused by the addition of KCl. The present study demonstrated that bologna sausages with reduced sodium content (≈40%) and acceptable technological and sensory properties can be produced using 1% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.