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

Santos, Bibiana Alves dos; Campagnol, Paulo Cezar Bastianello; Morgano, Marcelo A.; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.meatsci.2013.08.024

Cited by 124 publications

(78 citation statements)

References 22 publications

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“…Products with MSG or tomato puree were found to score significantly higher for their umami/salty taste. This observation inferred that the enhanced umami or salty taste could be achieved through the incorporation of natural umami containing ingredients [24]. The descriptive quality attributes followed similar profile as earlier with high acceptability (Table 4).…”

Section: Yessupporting

confidence: 75%

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Hm¹,

Sn²,

Devisetti³

et al. 2017

J Exp Food Chem

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Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the acceptability. Control product was prepared with 2.0% salt. For experimental products, two levels of MSG viz, 75 and 100 mg/100 g and three levels of salt, namely, 1.5, 1.75 and 2.0% were selected. Spices, namely, chili (Capsicum annum L.) cumin (Cuminum cyminum)), pepper (Piper nigrum L) and omum (Trachyspermum ammi)) were incorporated into the product, either as single spice or in combination. The results revealed that the MSG added products were given a higher score for umami flavour in comparison to the control product. In general, MSG added products scored better for flavor in salt reduced products. Results of low sodium poories with single spices and different level of salt indicated that all products prepared with spices were equally liked for the selected sensory characteristics. The products prepared with 1.75% salt obtained highest scores. This is indicative of the flavour enhancing property of MSG. Similarly for products with mixture of spices; salt reduced products were also accepted well. PCA plot revealed the flavor potentiating effect of MSG in salt reduction. Thus it could be said that using MSG and spices combination would be a better option for achieving salt reduction in savory products.

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Section: Yessupporting

confidence: 75%

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Hm¹,

Sn²,

Devisetti³

et al. 2017

J Exp Food Chem

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“…According to Campagnol et al (2011a), the seasoning has a strong influence on the final results of salami with low sodium content. According to our study, an alternative would be a small addition of chloride salts to be used as replacements (0.25 % each) combined with other technologies, namely greater flavoring (spices such as onion, garlic, cumin, paprika and others), new more proteolytic starter cultures (Leroy and De Vuyst, 2004), monosodium glutamate, disodium inosinate, disodium guanylate and amino acids (lysine and taurine) (Santos et al, 2014;Campagnol et al, 2011a;Campagnol et al, 2012), and yeast extract (Campagnol et al, 2011b). This could reduce Na content in salami but still yield a product with only 10 g NaCl kg −1 of sample, which is acceptable to consumers at a relatively low cost.…”

Section: Jar Scalesmentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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“…Also, Lys is reported to remove the defects caused by replacement of NaCl with KCl [7]. Moreover, both Lys and Arg have been approved for use as a food flavoring essence and spice in China [8][9].…”

Section: Introductionmentioning

confidence: 99%

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

Zheng¹

2017

IJNFS

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This paper investigated the effects of L-lysine (Lys)/L-arginine (Arg) on the physicochemical and quality characteristics of sodium-reduced and phosphate-free pork sausage. The results showed that the addition of Lys/Arg decreased cooking loss (CL), but increased water holding capacity (WHC) and textural parameters (hardness, cohesiveness and chewiness) of pork sausage. The addition of Lys/Arg caused the decrease in L* values and b* values, and increase in a* values, compared with the control. The sausage treated with Lys/Arg had better sensory color, flavor, taste and slice traits, but lower P and Na content than the commercial one in China. Also, Lys-or Arg-treatment was conducive to the formation of dense and uniform three-dimensional network. The results suggest that Lys/Arg has a potential in the manufacture of pork sausage.

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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

Cited by 124 publications

References 22 publications

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Sensory and physicochemical characteristics of low sodium salami

Effects of L-lysine/L-arginine on the Physicochemical Properties and Quality of Sodium-Reduced and Phosphate-Free Pork Sausage

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