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...

Descripción completa

Detalles Bibliográficos
Autor: Campagnol, Paulo Cezar Bastianello; et al.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:Brasil
Institución:Instituto de Tecnologia de Alimentos (ITAL)
Repositorio:Repositório do Instituto de Tecnologia de Alimentos
Idioma:inglés
OAI Identifier:oai:http://repositorio.ital.sp.gov.br:123456789/574
Acceso en línea:http://repositorio.ital.sp.gov.br/jspui/handle/123456789/574
Access Level:acceso abierto
Palabra clave:Sodium level reduction
Potassium chloride
Lysine
Taurine
Disodium inosinate
Disodium guanylate
id BR_5527d703ec59bdb1e206019fb235fd79
oai_identifier_str oai:http://repositorio.ital.sp.gov.br:123456789/574
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KClSodium level reductionPotassium chlorideLysineTaurineDisodium inosinateDisodium guanylateThe 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. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.Elsevier2023-01-19T19:08:34Z2023-01-19T19:08:34Z2011info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfMeat Science, Oxford, v. 87, n. 3, p. 239-243, 2011.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/574reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccessCampagnol, Paulo Cezar Bastianello; et al.2023-01-19T19:08:34Zoai:http://repositorio.ital.sp.gov.br:123456789/574Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-01-19T19:08:34Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
title Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
spellingShingle Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
Campagnol, Paulo Cezar Bastianello; et al.
Sodium level reduction
Potassium chloride
Lysine
Taurine
Disodium inosinate
Disodium guanylate
title_short Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
title_full Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
title_fullStr Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
title_full_unstemmed Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
title_sort Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
dc.creator.none.fl_str_mv Campagnol, Paulo Cezar Bastianello; et al.
author Campagnol, Paulo Cezar Bastianello; et al.
author_facet Campagnol, Paulo Cezar Bastianello; et al.
author_role author
dc.contributor.none.fl_str_mv







dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Sodium level reduction
Potassium chloride
Lysine
Taurine
Disodium inosinate
Disodium guanylate
topic Sodium level reduction
Potassium chloride
Lysine
Taurine
Disodium inosinate
Disodium guanylate
description 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. © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
publishDate 2011
dc.date.none.fl_str_mv




2011
2023-01-19T19:08:34Z
2023-01-19T19:08:34Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv Meat Science, Oxford, v. 87, n. 3, p. 239-243, 2011.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/574
identifier_str_mv
Meat Science, Oxford, v. 87, n. 3, p. 239-243, 2011.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/574
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
language_invalid_str_mv
language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv

application/pdf
dc.publisher.none.fl_str_mv

Elsevier
publisher.none.fl_str_mv

Elsevier
dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
_version_ 1853673464125194240
score 15,301603

Similares en LA Referencia