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

Abstract

Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, disodium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical and microbiological analyses. The final products were submitted to a consumer study. The replacement of NaCl with KCl did not cause changes in the… (More)
DOI: 10.1016/j.meatsci.2012.02.012

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