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Meat Sci. 2014 Jan;96(1):509-13. doi: 10.1016/j.meatsci.2013.08.024. Epub 2013 Aug 17.

Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl.

Author information

1
Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. Electronic address: bialvesantos@yahoo.com.br.

Abstract

Fermented cooked sausages were produced by replacing 50% and 75% of NaCl with KCl and adding monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine. The manufacturing process was monitored by pH and water activity measurements. The sodium and potassium contents of the resulting products were measured. The color values (L*, a* and b*), texture profiles and sensory profiles were also examined. Replacing 50% and 75% NaCl with KCl depreciated the sensory quality of the products. The reformulated sausages containing monosodium glutamate combined with lysine, taurine, disodium inosinate and disodium guanylate masked the undesirable sensory attributes associated with the replacement of 50% and 75% NaCl with KCl, allowing the production of fermented cooked sausages with good sensory acceptance and approximately 68% sodium reduction.

KEYWORDS:

Disodium guanylate; Disodium inosinate; Lysine; Monosodium glutamate; Potassium chloride; Taurine

PMID:
24008059
DOI:
10.1016/j.meatsci.2013.08.024
[Indexed for MEDLINE]

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