title: 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.
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.
authors.affiliation: Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil. Electronic address: bialvesantos@yahoo.com.br.
authors.forename: Bibiana Alves
authors.initials: BA
authors.lastname: dos Santos
authors.forename: Paulo Cezar Bastianello
authors.initials: PC
authors.lastname: Campagnol
authors.forename: Marcelo Antônio
authors.initials: MA
authors.lastname: Morgano
authors.forename: Marise Aparecida Rodrigues
authors.initials: MA
authors.lastname: Pollonio
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D055598:Chemical Phenomena; D003116:Color; D003258:Consumer Behavior; D003296:Cooking; D005260:Female; D005503:Food Additives / Q000032:analysis*; D063427:Food Quality; D006157:Guanosine Monophosphate / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007291:Inosine Monophosphate / Q000032:analysis; D008239:Lysine / Q000032:analysis; D008297:Male; D008461:Meat Products / Q000032:analysis*; D008875:Middle Aged; D009812:Odorants / Q000032:analysis; D011189:Potassium Chloride / Q000032:analysis*; D012965:Sodium Chloride / Q000032:analysis*; D012970:Sodium Glutamate / Q000032:analysis; D013552:Swine; D013649:Taste; D013654:Taurine / Q000032:analysis; D055815:Young Adult
chemical_list: D005503:Food Additives; D007291:Inosine Monophosphate; D013654:Taurine; D012965:Sodium Chloride; D011189:Potassium Chloride; D006157:Guanosine Monophosphate; D008239:Lysine; D012970:Sodium Glutamate
keywords: Disodium guanylate; Disodium inosinate; Lysine; Monosodium glutamate; Potassium chloride; Taurine