کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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5792509 | 1109639 | 2012 | 5 صفحه PDF | دانلود رایگان |
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 (300Â mg/kg) and disodium guanylate (300Â 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.
⺠We examined changes in quality parameters of low-salt fermented sausages. ⺠Sensory defects were observed by the replacement of 50% NaCl with KCl. ⺠Use of lysine, disodium guanylate and disodium inosinate improved the sensory quality.
Journal: Meat Science - Volume 91, Issue 3, July 2012, Pages 334-338