PMID- 27614180
OWN - NLM
STAT- MEDLINE
DCOM- 20170602
LR  - 20171008
IS  - 1873-4138 (Electronic)
IS  - 0309-1740 (Linking)
VI  - 123
DP  - 2017 Jan
TI  - 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.
PG  - 50-56
LID - S0309-1740(16)30266-2 [pii]
LID - 10.1016/j.meatsci.2016.09.001 [doi]
AB  - Low-fat Bologna-type sausages were produced with 50% of NaCl replaced by KCl 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 NaCl by KCl did not have negative impacts on 
      physicochemical, technological, and microbiological properties. However, the 
      addition of KCl 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 KCl. Therefore, 
      high quality low-fat Bologna-type sausages with sodium reduction close to 50% can 
      be produced by replacing 50% NaCl by KCl and with addition of 1% lysine and/or 
      0.1% liquid smoke.
CI  - Copyright A(c) 2016 Elsevier Ltd. All rights reserved.
FAU - Dos Santos Alves, Larissa Aparecida Agostinho
AU  - Dos Santos Alves LAA
AD  - Instituto Federal de Educacao, Ciencia e Tecnologia do Triangulo Mineiro, CEP 
      38064-300 Uberaba, Minas Gerais, Brazil.
FAU - Lorenzo, Jose Manuel
AU  - Lorenzo JM
AD  - Centro Tecnologico de la Carne de Galicia, Parque Tecnologico de Galicia, San 
      Cibran das Vinas, Rua Galicia N degrees  4, Ourense, Spain.
FAU - Goncalves, Carlos Antonio Alvarenga
AU  - Goncalves CAA
AD  - Instituto Federal de Educacao, Ciencia e Tecnologia do Triangulo Mineiro, CEP 
      38064-300 Uberaba, Minas Gerais, Brazil.
FAU - Dos Santos, Bibiana Alves
AU  - Dos Santos BA
AD  - Universidade Estadual de Campinas, CEP 13083-862 Campinas, Sao Paulo, Brazil.
FAU - Heck, Rosane Teresinha
AU  - Heck RT
AD  - Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Cichoski, Alexandre Jose
AU  - Cichoski AJ
AD  - Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do 
      Sul, Brazil.
FAU - Campagnol, Paulo Cezar Bastianello
AU  - Campagnol PCB
AD  - Instituto Federal de Educacao, Ciencia e Tecnologia do Triangulo Mineiro, CEP 
      38064-300 Uberaba, Minas Gerais, Brazil; Universidade Federal de Santa Maria, CEP 
      97105-900 Santa Maria, Rio Grande do Sul, Brazil. Electronic address: 
      paulocampagnol@gmail.com.
LA  - eng
PT  - Journal Article
DEP - 20160905
PL  - England
TA  - Meat Sci
JT  - Meat science
JID - 101160862
RN  - 0 (Flavoring Agents)
RN  - 0 (Food Additives)
RN  - 451W47IQ8X (Sodium Chloride)
RN  - 660YQ98I10 (Potassium Chloride)
RN  - K3Z4F929H6 (Lysine)
SB  - IM
MH  - Adolescent
MH  - Adult
MH  - Animals
MH  - Consumer Behavior
MH  - Female
MH  - *Flavoring Agents
MH  - Food Additives/analysis
MH  - Food Contamination/analysis
MH  - Food Handling
MH  - Food Microbiology
MH  - *Food Quality
MH  - Humans
MH  - Lysine/*analysis
MH  - Male
MH  - Meat Products/*analysis/microbiology
MH  - Middle Aged
MH  - Potassium Chloride/*analysis
MH  - Sodium Chloride/*analysis
MH  - Swine
MH  - Taste
MH  - Young Adult
OTO - NOTNLM
OT  - Flavor enhancers
OT  - Low-sodium
OT  - Meat products
OT  - Sensory properties
EDAT- 2016/09/11 06:00
MHDA- 2017/06/03 06:00
CRDT- 2016/09/11 06:00
PHST- 2016/03/01 00:00 [received]
PHST- 2016/09/01 00:00 [revised]
PHST- 2016/09/02 00:00 [accepted]
PHST- 2016/09/11 06:00 [pubmed]
PHST- 2017/06/03 06:00 [medline]
PHST- 2016/09/11 06:00 [entrez]
AID - S0309-1740(16)30266-2 [pii]
AID - 10.1016/j.meatsci.2016.09.001 [doi]
PST - ppublish
SO  - Meat Sci. 2017 Jan;123:50-56. doi: 10.1016/j.meatsci.2016.09.001. Epub 2016 Sep 
      5.