Journal
MEAT SCIENCE
Volume 159, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2019.107939
Keywords
Sodium reduction; Amino acids; Emulsion stability; Flavor enhancer; CATA
Categories
Funding
- Coordenaceio de Aperfeicoamento de Pessoal de Nivel Superior - Brasil (CAPES) [001]
- CYTED [119RT0568]
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Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KCl did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stability, the texture profile, and the sensory quality were impaired by the salt substitution. The addition of arginine and histidine alone or in combination was effective to reduce the defects caused by the addition of KCl. The present study demonstrated that bologna sausages with reduced sodium content (approximate to 40%) and acceptable technological and sensory properties can be produced using 1% NaCl, 1.5% KCl, 1% arginine and 0.2% histidine.
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