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dc.contributor.authorSantos, Bibiana Alves dos; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2022-07-11T05:31:23Z-
dc.date.availablePT_Br
dc.date.available2022-07-11T05:31:23Z-
dc.date.copyright-
dc.date.issued2014-
dc.identifierPT_Br
dc.identifier.citationFood Science, Amsterdan, v. 96, n. 1, p. 509-513, 2014.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/367-
dc.description.abstractFermented 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.pt_BR
dc.formatPT_Br
dc.languagePT_Br
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dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectPotassium chloridept_BR
dc.subjectMonosodium glutamatept_BR
dc.subjectDisodium inosinatept_BR
dc.titleMonosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KClpt_BR
dc.typeArticlept_BR
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