The Effect Of Yeast Extract Addition On Quality Of Fermented Sausages At Low Nacl Content.

dc.creatorCampagnol, Paulo Cezar Bastianello
dc.creatordos Santos, Bibiana Alves
dc.creatorWagner, Roger
dc.creatorTerra, Nelcindo Nascimento
dc.creatorPollonio, Marise Aparecida Rodrigues
dc.date2011-Mar
dc.date2015-11-27T13:22:13Z
dc.date2015-11-27T13:22:13Z
dc.date.accessioned2018-03-29T01:14:28Z
dc.date.available2018-03-29T01:14:28Z
dc.identifierMeat Science. v. 87, n. 3, p. 290-8, 2011-Mar.
dc.identifier1873-4138
dc.identifier10.1016/j.meatsci.2010.11.005
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/21123002
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/199776
dc.identifier21123002
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1300009
dc.descriptionFermented 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.
dc.description87
dc.description290-8
dc.languageeng
dc.relationMeat Science
dc.relationMeat Sci.
dc.rightsfechado
dc.rightsCopyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.
dc.sourcePubMed
dc.subjectAdult
dc.subjectAnimals
dc.subjectBiological Products
dc.subjectBrazil
dc.subjectCattle
dc.subjectDiet, Sodium-restricted
dc.subjectFermentation
dc.subjectFlavoring Agents
dc.subjectFood Additives
dc.subjectFood Preferences
dc.subjectFood Preservatives
dc.subjectFood, Preserved
dc.subjectHumans
dc.subjectMeat Products
dc.subjectMiddle Aged
dc.subjectPhysicochemical Phenomena
dc.subjectPotassium Chloride
dc.subjectPrincipal Component Analysis
dc.subjectQuality Control
dc.subjectSaccharomyces Cerevisiae
dc.subjectSensation
dc.subjectSus Scrofa
dc.subjectVolatile Organic Compounds
dc.subjectYoung Adult
dc.titleThe Effect Of Yeast Extract Addition On Quality Of Fermented Sausages At Low Nacl Content.
dc.typeArtículos de revistas


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