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

Meat Science

Volumn 96, Issue 1, 2014, Pages 509-513

  dos Santos, Bibiana Alves ^a   Campagnol, Paulo Cezar Bastianello ^b   Morgano, Marcelo AntÔnio ^c   Pollonio, Marise Aparecida Rodrigues ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Triângulo Mineiro Federal University   (Brazil)

^c INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Disodium guanylate; Disodium inosinate; Lysine; Monosodium glutamate; Potassium chloride; Taurine

Indexed keywords

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

CHLORINE COMPOUNDS; FOOD ADDITIVES; MEATS; SENSORY PERCEPTION; SODIUM;

AMINO ACIDS;

FOOD ADDITIVE; GLUTAMATE SODIUM; GUANOSINE PHOSPHATE; INOSINE PHOSPHATE; LYSINE; POTASSIUM CHLORIDE; SODIUM CHLORIDE; TAURINE;

ADOLESCENT; ADULT; ANIMAL; ARTICLE; COLOR; CONSUMER; COOKING; DISODIUM GUANYLATE; DISODIUM INOSINATE; FEMALE; FOOD QUALITY; HUMAN; MALE; MEAT; MIDDLE AGED; ODOR; PH; PHYSICAL CHEMISTRY; SWINE; TASTE; YOUNG ADULT;

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

ADOLESCENT; ADULT; ANIMALS; COLOR; CONSUMER SATISFACTION; COOKING; FEMALE; FOOD ADDITIVES; FOOD QUALITY; GUANOSINE MONOPHOSPHATE; HUMANS; HYDROGEN-ION CONCENTRATION; INOSINE MONOPHOSPHATE; LYSINE; MALE; MEAT PRODUCTS; MIDDLE AGED; ODORS; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SODIUM GLUTAMATE; SWINE; TASTE; TAURINE; YOUNG ADULT;

EID: 84883508374     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.08.024     Document Type: Article

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