| Title: | The effect of yeast extract addition on quality of fermented sausages at low NaCl content |
| Author(s): | Campagnol PC; dos Santos BA; Wagner R; Terra NN; Pollonio MA; |
| Address: | "Universidade Estadual de Campinas, CEP 13083-862, Campinas, Sao Paulo, Brazil. paulocampagnol@yahoo.com.br" |
| DOI: | 10.1016/j.meatsci.2010.11.005 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "Fermented sausages with 25% or 50% of their NaCl replaced by KCl and supplemented with 1% or 2% concentrations of yeast extract were produced. The sausage production process was monitored with physical, chemical and microbiological analyses. After production, the sausage samples were submitted to a consumer study and their volatile compounds were extracted by solid-phase microextraction and analyzed by GC-MS. The replacement of NaCl by KCl did not significantly influence the physical, chemical or microbiological characteristics. The sensory quality of the fermented sausages with a 50% replacement was poor compared with the full-salt control samples. The use of yeast extract at a 2% concentration increased volatile compounds that arose from amino acids and carbohydrate catabolism. These compounds contributed to the suppression of the sensory-quality defects caused by the KCl introduction, thus enabling the production of safe fermented sausages that have acceptable sensory qualities with half as much sodium content" |
| Keywords: | "Adult Animals Biological Products/*chemistry Brazil Cattle Chemical Phenomena Diet, Sodium-Restricted Fermentation Flavoring Agents/*chemistry Food Additives/*chemistry Food Preferences Food Preservatives/chemistry Food, Preserved/*analysis Humans Meat Pr;" |
| Notes: | "MedlineCampagnol, Paulo Cezar Bastianello dos Santos, Bibiana Alves Wagner, Roger Terra, Nelcindo Nascimento Pollonio, Marise Aparecida Rodrigues eng Comparative Study Research Support, Non-U.S. Gov't England 2010/12/03 Meat Sci. 2011 Mar; 87(3):290-8. doi: 10.1016/j.meatsci.2010.11.005. Epub 2010 Nov 13" |
