Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl

Meat Science

Volumn 87, Issue 3, 2011, Pages 239-243

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

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Disodium guanylate; Disodium inosinate; Lysine; Potassium chloride; Sodium level reduction; Taurine

Indexed keywords

DISODIUM GUANYLATE; DISODIUM INOSINATE; LYSINE; POTASSIUM CHLORIDE; TAURINE;

DEFECTS; MEATS; POTASSIUM; SODIUM; SODIUM CHLORIDE;

AMINO ACIDS;

FOOD PRESERVATIVE; GUANOSINE PHOSPHATE; INOSINE PHOSPHATE; LYSINE; POTASSIUM CHLORIDE; RIBONUCLEOTIDE; TAURINE; WATER;

ADULT; ANIMAL; ARTICLE; CATTLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; FOOD PREFERENCE; FOOD PRESERVATION; HEAT; HUMAN; MEAT; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SODIUM RESTRICTION; SWINE;

5'-GUANYLIC ACID; ADULT; ANIMALS; CATTLE; DIET, SODIUM-RESTRICTED; FERMENTATION; FOOD PREFERENCES; FOOD PRESERVATIVES; FOOD, PRESERVED; HOT TEMPERATURE; HUMANS; INOSINE MONOPHOSPHATE; LYSINE; MEAT PRODUCTS; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; QUALITY CONTROL; RIBONUCLEOTIDES; SENSATION; SUS SCROFA; TAURINE; WATER; YOUNG ADULT;

EID: 78649965857     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.10.018     Document Type: Article

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