Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl

Low-fat Bologna-type sausages were produced with 50% of NaCI replaced by MCI and with addition of lysine and/or liquid smoke as flavor enhancers. The influence of sodium reduction on technological, physicochemical, and microbiological properties was determined. In addition, the sensory properties were evaluated using a Check all that apply questionnaire (CATA) and a consumer study. The partial replacement of NaCI by MCI did not have negative impacts on physicochemical, technological, and microbiological properties. However, the addition of MCI affected the sensory acceptance, as consumers identified by CATA questionnaire a reduction in salty taste and an increase in bitter, astringent, and metallic taste. The isolated or combined addition of lysine and liquid smoke reduced the sensory quality defects caused by the addition of MCI. Therefore, high quality low-fat Bologna -type sausages with sodium reduction close to 50% can be produced by replacing 50% NaCI by MCI and with addition of 1% lysine and/or 0.1% liquid smoke. (C) 2016 Elsevier Ltd. All rights reserved.