Lysine, disodium guanylate and disodium inosinate as flavor enhancers in low-sodium fermented sausages

Meat Science

Volumn 91, Issue 3, 2012, Pages 334-338

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

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

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

Indexed keywords

DISODIUM GUANYLATE; DISODIUM INOSINATE; FERMENTED SAUSAGES; LYSINE; MICROBIOLOGICAL ANALYSIS; POTASSIUM CHLORIDE; SENSORY QUALITIES; TECHNOLOGICAL PROCESS;

CHEMICAL ANALYSIS; DEFECTS; MEATS; SODIUM; SODIUM CHLORIDE;

AMINO ACIDS;

FLAVORING AGENT; GUANINE; INOSINE PHOSPHATE; LYSINE; POTASSIUM CHLORIDE; SODIUM;

ADOLESCENT; ADULT; ANIMAL; ARTICLE; CATTLE; CONSUMER; FERMENTATION; FOOD CONTROL; FOOD HANDLING; HUMAN; MEAT; MIDDLE AGED; SALT INTAKE; SODIUM RESTRICTION; SWINE; TASTE;

ADOLESCENT; ADULT; ANIMALS; CATTLE; CONSUMER SATISFACTION; DIET, SODIUM-RESTRICTED; FERMENTATION; FLAVORING AGENTS; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; GUANINE; HUMANS; INOSINE MONOPHOSPHATE; LYSINE; MEAT PRODUCTS; MIDDLE AGED; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE, DIETARY; SWINE; TASTE; YOUNG ADULT;

EID: 84859571850     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.02.012     Document Type: Article

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