Home
Resources
Publications
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

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

Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol, Marcelo Antônio Morgano, Marise Aparecida Rodrigues Pollonio

Meat Sci. 2014 Jan;96(1):509-13.

PMID: 24008059

Abstract:

Fermented cooked sausages were 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 profiles were 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.

Chemicals Related in the Paper:

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

As a specialist in analytical chemical Products, Alfa Chemistry offers consumers a wealth of raw materials and a full range of technologies and services.

QUICK LINKS

HEADQUARTERS

Tel:

Fax:

Email: