Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by 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.
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.
Larissa Aparecida Agostinho
LAA
Dos Santos Alves
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrán das Viñas, Rúa Galicia N° 4, Ourense, Spain.
José Manuel
JM
Lorenzo
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil.
Carlos Antonio Alvarenga
CAA
Gonçalves
Universidade Estadual de Campinas, CEP 13083-862 Campinas, São Paulo, Brazil.
Bibiana Alves
BA
Dos Santos
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Rosane Teresinha
RT
Heck
Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil.
Alexandre José
AJ
Cichoski
Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, CEP 38064-300 Uberaba, Minas Gerais, Brazil; Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: paulocampagnol@gmail.com.
Paulo Cezar Bastianello
PCB
Campagnol
D000293:Adolescent; D000328:Adult; D000818:Animals; D003258:Consumer Behavior; D005260:Female; D005421:Flavoring Agents; D005503:Food Additives / Q000032:analysis; D005506:Food Contamination / Q000032:analysis; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D006801:Humans; D008239:Lysine / Q000032:analysis*; D008297:Male; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D008875:Middle Aged; D011189:Potassium Chloride / Q000032:analysis*; D012965:Sodium Chloride / Q000032:analysis*; D013552:Swine; D013649:Taste; D055815:Young Adult
D005421:Flavoring Agents; D005503:Food Additives; D012965:Sodium Chloride; D011189:Potassium Chloride; D008239:Lysine
Flavor enhancers; Low-sodium; Meat products; Sensory properties