Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl.
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.
Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. paulocampagnol@iftm.edu.br
Paulo Cezar Bastianello
PC
Campagnol
Bibiana Alves
BA
dos Santos
Marcelo Antonio
MA
Morgano
Nelcindo Nascimento
NN
Terra
Marise Aparecida Rodrigues
MA
Pollonio
D000328:Adult; D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D004039:Diet, Sodium-Restricted; D005285:Fermentation; D005518:Food Preferences; D005520:Food Preservatives / Q000737:chemistry; D057141:Food, Preserved / Q000032:analysis; D006157:Guanosine Monophosphate / Q000737:chemistry; D006358:Hot Temperature; D006801:Humans; D007291:Inosine Monophosphate / Q000737:chemistry; D008239:Lysine / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D011189:Potassium Chloride / Q000737:chemistry; D011786:Quality Control; D012265:Ribonucleotides / Q000737:chemistry; D012677:Sensation; D034421:Sus scrofa; D013654:Taurine / Q000737:chemistry; D014867:Water / Q000032:analysis; D055815:Young Adult
D005520:Food Preservatives; D012265:Ribonucleotides; D014867:Water; D007291:Inosine Monophosphate; D013654:Taurine; D011189:Potassium Chloride; D006157:Guanosine Monophosphate; D008239:Lysine