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Application of Lysine, Taurine, Disodium Inosinate and Disodium Guanylate in Fermented Cooked Sausages With 50% Replacement of NaCl by KCl

Application of Lysine, Taurine, Disodium Inosinate and Disodium Guanylate in Fermented Cooked Sausages With 50% Replacement of NaCl by KCl

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, Marcelo Antonio Morgano, Nelcindo Nascimento Terra, Marise Aparecida Rodrigues Pollonio

Meat Sci. 2011 Mar;87(3):239-43.

PMID: 21067870

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP352195405	Disodium Inosinate		352195-40-5	Price

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