Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/195
Título: Application of arginine and histidine to improve the technological and sensory properties of low-fat Bologna-type sausages produced with high levels of KCl
Autor(es): Silva, Suelem Lima da; et. al.







Palavras-chave: Sodium reduction
Amino acids
Emulsion stability
Flavor enhancer
CATA
Data do documento: 2020
Citação: Meat Science, 159, 107939, 2020
Resumo: Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stability, the texture profile, and the sensory quality were impaired by the salt substitution. The addition of arginine and histidine alone or in combination was effective to reduce the defects caused by the addition of KCl. The present study demonstrated that bologna sausages with reduced sodium content (≈40%) and acceptable technological and sensory properties can be produced using 1% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/195
Outros identificadores: 
Aparece nas coleções:Artigos cientificos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
Application of arginine and histidine to improve.pdf1.84 MBAdobe PDFVisualizar/Abrir


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.