Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/367
Título: 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
Autor(es): Santos, Bibiana Alves dos; et al.







Palavras-chave: Potassium chloride
Monosodium glutamate
Disodium inosinate
Data do documento: 2014
Citação: Food Science, Amsterdan, v. 96, n. 1, p. 509-513, 2014.
Resumo: Fermented cooked sausageswere 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 profileswere 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. © 2013 Elsevier Ltd. All rights reserved.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/367
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