|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|2449290||1554071||2017||7 صفحه PDF||سفارش دهید||دانلود رایگان|
• Lysine and liquid smoke were used in sausages with 50% replacement of NaCl by KCl.
• The reformulation did not change the technological properties.
• KCl increased bitter, astringent, and metallic taste and reduced salty taste.
• Lysine and liquid smoke reduced the sensory defects caused by the addition of KCl.
Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCl by KCl did not have negative impacts on physicochemical, technological, and microbiological properties. However, the addition of KCl affected the sensory acceptance, as consumers identified by CATA questionnaire a reduction in salty taste and an increase in bitter, astringent, and metallic taste. The isolated or combined addition of lysine and liquid smoke reduced the sensory quality defects caused by the addition of KCl. Therefore, high quality low-fat Bologna-type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 0.1% liquid smoke.
Journal: Meat Science - Volume 123, January 2017, Pages 50–56