Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl |
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Authors: | Campagnol Paulo Cezar Bastianello dos Santos Bibiana Alves Morgano Marcelo Antonio Terra Nelcindo Nascimento Pollonio Marise Aparecida Rodrigues |
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Affiliation: | 1. Universidade Estadual de Campinas, CEP 13083-862, Campinas, São Paulo, Brazil;2. Instituto de Tecnologia de Alimentos, CEP 13070-178, Campinas, São Paulo, Brazil;3. Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil |
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Abstract: | 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. |
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Keywords: | Sodium level reduction Potassium chloride Lysine Taurine Disodium inosinate Disodium guanylate |
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