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Lysine, disodium guanylate and disodium inosinate as avor enhancers in
low-sodium fermented sausages
Paulo Cezar Bastianello Campagnol
a,
, Bibiana Alves dos Santos
a
, Nelcindo Nascimento Terra
b
,
Marise Aparecida Rodrigues Pollonio
a
a
Universidade Estadual de Campinas, CEP 13083-862, Campinas, So Paulo, Brazil
b
Universidade Federal de Santa Maria, CEP 97105-900, Santa Maria, Rio Grande do Sul, Brazil
a b s t r a c t a r t i c l e i n f o
Article history:
Received 24 August 2011
Received in revised form 10 February 2012
Accepted 13 February 2012
Keywords:
Sodium reduction
Potassium chloride
Lysine
Disodium inosinate
Disodium guanylate
Fermented sausages were produced with 50% replacement of NaCl with KCl and with addition of lysine, dis-
odium guanylate, and disodium inosinate. The sausage production was monitored with physical, chemical
and microbiological analyses. The nal products were submitted to a consumer study. The replacement of
NaCl with KCl did not cause changes in the technological process. However, defects in the sensory quality
were detected. Lysine at a concentration of 1% with disodium inosinate (300 mg/kg) and disodium guanylate
(300 mg/kg) reduced the sensory defects caused by the replacement of 50% NaCl with KCl allowing the prepara-
tion of sensory acceptable fermented sausages with a 50% decrease in sodium.
2012 Elsevier Ltd. All rights reserved.
1. Introduction
Public health organizations and regulatory agencies have recom-
mended decreasing sodiumintake to reduce the risk of cardiovascular
disease, which is the leading cause of death in industrialized countries
(Food Standards Agency, 2009; World Health Organisation, 2003).
This recommendation has triggered a new consumption trend and a
sharp increase in demand for food with low sodium content
(Ruusunen & Puolanne, 2005).
Fermented sausages are among the types of food with higher
amounts of sodium. During the preparation of fermented sausages,
2.03.0% NaCl is usually added due to dehydration occurring during
the manufacturing process, and the NaCl content in the nal product
can reach up to 6% (Ockerman & Basu, 2007; Stahnke & Tjener, 2007).
Therefore, studies addressing the reduction of NaCl in fermented sau-
sages are important to obtain products with healthier characteristics.
However, simply reducing NaCl content can jeopardize the quality
and safety of fermented sausage because NaCl reduces water activity,
provides microbiological stability, and provides a salty avor, which
are typical traits of this product (Blesa et al., 2008; Desmond, 2006).
Thus, using other chloride salts with similar features to NaCl has
been the basic approach used to reduce the sodium content of fer-
mented sausages without compromising quality and safety. Sundry
studies have shown that partially replacing NaCI with KCI is a great
option to reduce the sodium content of this product (Gelabert, Gou,
Guerrero, & Arnau, 2003; Gimeno, Astiasarn, & Bello, 2001; Gou,
Guerrero, Gelabert, & Arnau, 1996; Gurdia, Guerrero, Gelabert, Gou,
& Arnau, 2008). KCl has similar characteristics to NaCl, especially an-
timicrobial efciency (Bidlas & Lambert, 2008). Moreover, potassium
intake is not related to the development of hypertension and cardio-
vascular diseases (Buemi et al., 2002; Geleijnse et al., 2007; Kimura et
al., 2004). However, sensory defects related to the decrease in salty
avor and the development of a bitter, metallic, and astringent taste
are commonly reported in fermented sausages made with a 40% re-
placement of NaCl with KCl (Gelabert et al., 2003; Gou et al., 1996).
Moreover, the NaCl substitution by KCl could inuence the drying ki-
netics of meat products (Comaposada, Arnau, & Gou, 2007).
Ingredients that can reduce or waive the sensory defects caused by
the use of higher levels of KCl are being evaluated, which will allow
the sodium content of fermented sausages to be reduced without de-
creasing the quality of the sausages. Campagnol, Santos, Morgano,
Terra, and Pollonio (2011) demonstrated that the use of lysine, diso-
dium guanylate, and disodium inosinate is efcient in reducing the
sensory defects caused by replacing 50% of the NaCl content by KCl
in fermented cooked sausages. However, the capability to use such in-
gredients in fermented meat products without undergoing a cooking
process has not been studied.
Therefore, the aim of this study was to assess the effect of adding
lysine, disodium guanylate, and disodium inosinate on the physico-
chemical, microbiological, and sensory aspects of fermented sausages
with a 50% replacement of NaCl with KCl.
Meat Science 91 (2012) 334338
Corresponding author. Tel.: +55 19 3521 4016.
E-mail address: paulocampagnol@iftm.edu.br (P.C.B. Campagnol).
0309-1740/$ see front matter 2012 Elsevier Ltd. All rights reserved.
doi:10.1016/j.meatsci.2012.02.012
Contents lists available at SciVerse ScienceDirect
Meat Science
j our nal homepage: www. el sevi er . com/ l ocat e/ meat sci
Author's personal copy
2. Materials and methods
2.1. Treatments
Treatments were prepared with a 50% replacement level of NaCl
with KCl. The NaCl concentration was reduced from 2.5 to 1.25%.
For the treatments with a replacement of NaCl with KCl, the amino
acid, lysine, and avor enhancer, Ajitide I+G (50% disodium inosi-
nate and 50% disodium guanylate), were added to the formulation
as described in Table 1. Lysine was added at a concentration of 1%,
and the avor enhancer was added at a concentration of 600 mg/kg.
Lysine and the avor enhancer were provided by Ajinomoto Intera-
mericana Indstria and Comrcio Ltda (So Paulo, Brazil). Two inde-
pendent replicates of each treatment were made.
2.2. Manufacturing process
The fermented sausages were produced using pork (650 g/kg),
beef (200 g/kg) and pork back fat (150 g/kg) as raw material. The
raw material was ground with a disk (8 mm) and mixed with the cor-
rect amount of NaCl and other ingredients for each treatment de-
scribed in Table 1. The following ingredients were added to the
meat mixture in each treatment: glucose (5 g/kg), sucrose (5 g/kg),
sodium nitrate (0.15 g/kg), sodium nitrite (0.15 g/kg), sodium ascor-
bate (0.25 g/kg), white pepper (2 g/kg), garlic (3 g/kg), nutmeg
(0.02 g/kg) and starter culture (0.25 g/kg; SPX Floracarn, Chr. Han-
sen). After complete homogenization, the treatments were stuffed
in collagen casings (diameter of 60 mm), and they were cut into slices
of approximately 15 cm in length. In total, 50 pieces (approximately
200 g each) were prepared for each treatment. After being stuffed,
the samples were subjected to a bath containing a 20% solution of po-
tassium sorbate, and the samples were then ripened in a laboratory
ripening cabinet (Menoncin, Erechim, Brazil). The ripening cabinet
was programmed for the following conditions: a temperature of 25 C
and relative humidity (RH) of 95% for 24 h followed by a temperature
of 15 C and RH of 75% until the end of the experiment (day 21).
2.3. Physicochemical analysis
The determination of pH was performed on postproduction days
0, 3, 7, 14 and 21 by direct insertion of a pH meter (MA 130, Mettler
Toledo Indstria e Comrcio Ltda, SP, Brazil) equipped with a pene-
tration electrode (LoT406-M6-DXK-S7/25). The water activity (Aw)
was determined at postproduction days 0, 7, 14 and 21 using an
AquaLab CX-2 water activity meter (Decagon Devices, Inc., Pullman,
WA). Three sausages per batch were used to evaluate the pH and
Aw, and each sample was analyzed in triplicate. Color determination
of the fermented sausage was performed at the end of production
with a HunterLab Colorimeter (ColorQuest II, Hunter Associates Labo-
ratory Inc., Virginia, USA) using a 10-mmport size, illuminant D
65
and
a 10 standard observer. CIELAB L*, a* and b* values were determined
as indicators of lightness, redness and yellowness, respectively. The
color variables were measured at four points on the central part of
the cut surface of three slices of ve sausages. Weight loss was
determined by the weight difference among ten sausages just after
the stufng process and at the end of sausage production. At the
end of fermented sausage production, three sausages per batch
were used to evaluate the contents of sodium and potassium, and
each analysis was performed in triplicate according to the methodol-
ogy described by the AOAC (2005).
The texture prole analysis (TPA) parameters of the fermented
sausage were determined at the end of production using a TA-TX2
Texture Analyzer (Stable Micro Systems Ltd., Surrey, England) with
a load cell of 10 kg. Fifteen cylinders per batch were used to evaluate
the texture. The samples (approximate thickness of 2 cm and a diame-
ter of 2 cm) were axially compressed into two consecutive cycles of 20%
compression with a 30-mm diameter probe at a constant speed of
1 mm/s. The TPA parameters of hardness (peak force during the rst
compression cycle), springiness (height that the food recovers during
the time that elapses between the end of the rst bite and start of the
second bite) and cohesiveness (ratio of the positive force area during
the second compression portion to the positive force area during the
rst compression) were determined.
2.4. Microbiological analysis
Three sausages per batch were used to evaluate the microbiologi-
cal characteristics on postproduction days 0, 3, 7, 14 and 21 according
to the methodology described by Vanderzant and Splittstoesser
(1992). Aliquots of 25 g were collected and homogenized with
225 ml of 0.1% peptone water (Oxoid Unipath Ltd., Basingtoke, Hamp-
shire, UK). The aliquots were then serially diluted on a decimal scale.
Lactic acid bacteria (LAB) were quantied using De Man, Rogosa and
Sharpe (MRS) agar (Oxoid) at 37 C for 48 h. Micrococcaceae and
staphylococci were quantied using mannitol salt agar (Oxoid) at
37 C for 48 h. The total coliforms were quantied in crystal-violet
neutral-red bile agar (Oxoid) at 37 C for 24 h. Fecal coliforms were
quantied in EC broth (Oxoid) at 45 C for 48 h.
2.5. Consumer study
This study protocol (271/2009) was approved by the Ethics in Re-
search Committee of the University of Campinas (SP, Brazil). All par-
ticipants signed a consent form agreeing to voluntarily participate in
the sensory analysis. The consumer study was conducted by 80
untrained panelists recruited among students, faculty and staff mem-
bers from the university campus whose ages ranged from 18 to
51 years old. They were asked to express their opinion of the color,
aroma, taste, texture and overall acceptance of the product. All data
were recorded on a questionnaire designed to indicate the degree of
likeability for each sample using a non-structured scoring scale of
nine points (0=disliked extremely and 9=liked extremely)
(Meilgaard, Civille, & Carr, 1999). Samples were evaluated by each
consumer in a monadic order in two sessions and were presented to
the panelists balancing the rst-order and carryover effects according
to Mace, Bratchell, Greenhoff, and Vallis (1989).
2.6. Statistical analysis
Data were assessed by ANOVA, and the averages were compared
by Tukey's test considering the signicance level of 5% (p0.05). All
statistical analyses were performed using the SPSS statistical package
(SPSS Inc., Chicago, IL, USA).
3. Results and discussion
3.1. Physicochemical analysis
The physicochemical characteristics of the sausages made with re-
duced sodium content are presented in Table 2. The pH values at the
Table 1
Levels of sodium chloride, potassium chloride, lysine, and 5-ribonucleotides used in
the formulation of fermented sausages.
Treatments (%)
Control KCl Lys IMP/GMP Lys+IMP/GMP
Sodium chloride (NaCl) 2.5 1.25 1.25 1.25 1.25
Potassium chloride (KCl) 1.25 1.25 1.25 1.25
Lysine 1.0 1.0
Disodium inosinate 0.03 0.03
Disodium guanylate 0.03 0.03
335 P.C.B. Campagnol et al. / Meat Science 91 (2012) 334338
Author's personal copy
start of production ranged from5.73 to 5.79 with no observed signicant
difference between treatments. After three days of manufacture, the pH
levels were less than 5.2 in all treatments (p>0.05). This rapid drop in
pHis enormously important for the microbiological quality of the product
because it guarantees the reduction or inhibition of sundry pathogenic
and spoilage microorganisms (Castano, Fontan, Fresno, Tornadijo, &
Carballo, 2002; Garriga et al., 1996; Hughes et al., 2002). At the end of
the manufacturing process (day 21), pH values ranged from 4.94 to
5.01 (p>0.05), which was consistent with the results obtained by
Campagnol, Santos, Wagner, Terra, and Pollonio (2011), Gelabert et al.
(2003) and Gou et al. (1996). Thus, these pH values can be considered
normal for this meat product.
As demonstrated by Ibez, Quintanilla, Cid, Astiasarn, and Bello
(1996) and Gimeno, Astiasarn, and Bello (1998), the reduction or re-
placement of NaCl with other salts can affect the drying process of
fermented sausages leaving the products with higher water activity,
which can reduce shelf life. In this study, 50% replacement of NaCl
with KCl did not cause signicant changes in the nal water activity
(Table 2), which was consistent with the results obtained by
Campagnol, Santos, Morgano et al. (2011) in fermented cooked
sausages.
Despite the statistical differences observed among treatments in
the L*, a*, b * parameters, the effects of replacing NaCl with KCl and
using lysine, disodium guanylate, and disodium inosinate were not
evident, which may have been due to the inhomogeneous color typi-
cal of fermented sausages. However, changes in the formulation did
not cause radical changes in the color of fermented sausages because
the results obtained in all treatments for the L*, a*, b* parameters
were strikingly similar to those found in other studies (Campagnol,
Fries, Terra, Santos, & Furtado, 2007; Kayaardi & Gk, 2003; Prez-
Alvarez, Sayas-Barber, Fernndez-Lpez, & Aranda-Catal, 1999).
Fermented sausages lose weight during the manufacturing pro-
cess due to dehydration (Bloukas, Paneras, & Fournitzis, 1997). Simi-
lar to the results presented by Campagnol, Santos, Wagner et al.
(2011) and Gurdia et al. (2008), replacing 50% of the NaCl content
with KCl did not cause extensive changes in weight loss (Table 2). Im-
portantly, the weight loss in the present study (approximately 40%)
was remarkably similar to that indicated by Rust (1994) as being
ideal for dry fermented sausages.
The control sausages had a sodium content of 1324 mg/100 g
(Table 2), which was similar to the sodium level of 1350 mg/100 g
obtained by Gimeno, Astiasarn, and Bello (1999) when using a for-
mulation containing 2.6% NaCl. Replacing NaCl with KCl resulted in
a 50% reduction of sodium content and a nearly 100% increase of po-
tassium content (Table 2). These modications resulted in products
with healthier characteristics because the decreased intake of dietary
sodium can reduce risk factors for hypertension and, consequently,
cardiovascular disease (Antonios & Macgregor, 1997). Moreover, epi-
demiological studies have suggested that potassium intake is inverse-
ly correlated with the level of blood pressure and hypertension
prevalence (Kawano, Minami, Takishita, & Omae, 1998).
The instrumental texture analysis prole is shown in Table 3. As
demonstrated by Gimeno et al. (1999, 2001), replacing NaCl with
other salts may change the texture of fermented sausages, particular-
ly in the hardness attribute. In agreement, the KCl treatment in the
present study showed a signicant reduction in hardness. The reduc-
tion in hardness may detract from the sensory product quality be-
cause an excessive softening is identied as a defect in this type of
meat product (Gimeno et al., 1999). However, there were no sharp
differences in the attributes of hardness, elasticity, and cohesiveness
between the control and treatments with 50% replacement of NaCl
with KCl and addition of lysine, disodium guanylate, and disodium
inosinate (Lys, IMP/GMP and Lys+IMP/GMP).
3.2. Microbiological analysis
The microbiological characteristics of low sodium fermented sau-
sages are presented in Table 4. The LAB showed a rapid development
with a score greater than 8.0 log CFU g
1
after the third day of
manufacturing without changes until the end of manufacturing. The
growth of LAB observed in this study was remarkably similar to the
data reported by Del Nobile et al. (2009), Fernndez-Lpez, Sendra,
Sayas-Barber, Navarro, and Prez-Alvarez (2008) and Gonzles-
Fernndez, Santos, Rovira, and Jaime (2006). Therefore, the growth
Table 2
Physicochemical characteristics of the fermented sausages with reduced sodium content.
Days Control KCl Lys IMP/GMP Lys+IMP/GMP
pH 0 5.770.03
a
5.740.05
a
5.730.02
a
5.740.02
a
5.790.03
a
3 5.110.03
a
5.010.04
a
5.030.01
a
5.010.03
a
5.000.03
a
7 5.020.02
a
4.930.00
b
4.980.01
ab
4.990.02
ab
4.990.02
ab
14 5.010.02
ab
4.900.03
c
4.950.00
bc
4.960.02
bc
4.970.02
a
21 4.940.01
a
4.960.02
a
5.010.03
a
4.950.02
a
4.960.02
a
Aw 0 0.9720.003
a
0.9730.003
a
0.9730.004
a
0.9700.002
a
0.9680.001
a
7 0.9290.001
b
0.9420.001
a
0.9300.001
b
0.9370.001
a
0.9280.002
a
14 0.8820.004
d
0.9050.002
ab
0.8960.003
bc
0.9110.003
a
0.8840.003
cd
21 0.8830.002
ab
0.8750.012
ab
0.8720.006
a
0.9020.006
b
0.8770.001
ab
L* 21 40.00.4
b
47.01.2
a
43.20.8
b
47.60.9
a
42.70.8
b
a* 21 14.40.4
a
12.40.3
b
11.90.3
b
11.40.3
b
12.60.3
b
b* 21 8.70.3
c
8.70.2
a
8.40.2
a
8.30.2
ab
7.60.2
b
Weight loss 21 43.20.6
a
41.00.3
a
41.01.7
a
39.42.4
a
38.61.3
a
Sodium (mg/100 g) 21 1324.718.0
a
697.220.4
b
681.39.7
b
699.88.4
b
685.77.2
b
Potassium (mg/100 g) 21 681.59.0
b
1348.210.4
a
135512.5
a
1372.511.0
ab
1355.126.1
a
Values represent the averagestandard deviation. Averages with the same letter on the same line are not signicantly different (p>0.05) according to Tukey's test. The following
treatments were used: Control 2.5% NaCl; KCl 1.25% NaCl and 1.25% KCl; Lys 1.25% NaCl, 1.25% KCl and 1% lysine; IMP/GMP 1.25% NaCl, 1.25% KCl, 300 mg/kg disodium
inosinate and 300 mg/kg disodium guanylate; Lys+IMP/GMP 1.25% NaCl, 1.25% KCl, 1% lysine, 300 mg/kg disodium inosinate and 300 mg/kg disodium guanylate.
Table 3
Average values of the texture prole of the low sodium fermented sausages.
Hardness (N) Elasticity (mm) Cohesiveness
Control 28.00.7
a
0.790.01
a
0.620.01
a
KCl 18.90.6
b
0.780.01
a
0.670.02
a
Lys 28.23.2
a
0.760.03
a
0.660.02
a
IMP/GMP 28.63.2
a
0.720.02
a
0.740.03
a
Lys+IMP/GMP 27.22.0
a
0.790.03
a
0.660.02
a
Values represent the averagestandard deviation. Averages with the same letter on the
same column are not signicantly different (p>0.05) according to Tukey's test. The
following treatments were used: Control 2.5% NaCl; KCl 1.25% NaCl and 1.25% KCl;
Lys 1.25% NaCl, 1.25% KCl and 1% lysine; IMP/GMP 1.25% NaCl, 1.25% KCl, 300 mg/kg
disodium inosinate and 300 mg/kg disodium guanylate; Lys+IMP/GMP 1.25% NaCl,
1.25% KCl, 1% lysine, 300 mg/kg disodium inosinate and 300 mg/kg disodium guanylate.
336 P.C.B. Campagnol et al. / Meat Science 91 (2012) 334338
Author's personal copy
of LAB in the present study can be considered normal for this type of
meat product.
The micrococcaceae and staphylococci grew approximately 2 log-
arithmic cycles during the rst seven days after the manufacturing
process. After this period, there was a gradual drop in micrococcaceae
and staphylococci growth. This behavior has been reported in the litera-
ture as a natural phenomenon for these microorganisms because the de-
creases in pH and oxygen concentration are limiting factors for their
development (Lisazo, Chasco, & Beriain, 1999; Roig-Sagus, Hernndez-
Herrero, Lpez-Sabater, Rodrguez-Jerez, & Mora-Ventura, 1999).
The initial values of total coliforms and fecal coliforms were low,
which indicated a good sanitary quality of the raw material (Table 4).
The total coliforms were phased out in all treatments during
manufacturing, whichwas attributed to a lowresistance of these micro-
organisms to acidication (Gonzles-Fernndez et al., 2006; Lisazo et
al., 1999).
3.3. Consumer study
The consumer study results are presented in Table 5. The KCl sau-
sages had much lower scores than the other treatments for the tex-
ture attribute, which was consistent with the decrease of hardness
as observed in the instrumental texture analysis prole (Table 3). Fur-
thermore, similar to results reported by Campagnol, Santos, Wagner,
Terra, and Pollonio (2011b), Gelabert et al. (2003) and Gou et al.
(1996), replacing 50% NaCl with KCl decreased the sensory quality
of fermented sausages with signicantly reduced scores of taste,
aroma, and overall acceptance. Separately adding lysine (Lys), diso-
dium guanylate, or disodium inosinate (IMP/GMP) was not sufcient
to eliminate all sensory defects caused by replacing 50% of the NaCl
content with KCl. However, the treatment containing the combina-
tion of lysine, disodium guanylate, and disodium inosinate (Lys+
IMP/GMP) did not differ from the control in any attribute of the
sensory analysis. Moreover, such a treatment also revealed a vast
improvement in the attributes of taste, aroma and overall acceptance
as compared to the KCl treatment.
4. Conclusion
The results in this study indicated that 50% replacement of NaCl
with KCl did not cause extensive changes in the fermentation and de-
hydration of the sausages, but it did decrease the sensory quality of
the fermented sausages. Using amino acid lysine at a concentration
of 1% with disodium inosinate (300 mg/kg) and disodium guanylate
(300 mg/kg) suppressed the sensory defects resulting from the 50%
replacement of NaCl with KCl. This combined treatment resulted in
safe and sensorily acceptable fermented sausages with an approxi-
mate 50% decrease in sodium.
Acknowledgment
The authors would like to thank CNPq (Conselho Nacional de
Desenvolvimento Cientco e Tecnolgico, Brazil) for its support.
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Table 4
Microbiological characteristics of fermented sausages with reduced sodium content.
Days Control KCl Lys IMP/GMP Lys+IMP/GMP
Lactic acid bacteria 0 6.130.05
a
6.090.05
a
6.180.05
a
6.180.03
a
6.140.10
a
3 8.400.02
ab
8.660.02
a
8.280.04
b
8.650.05
a
8.560.12
a
7 8.520.16
a
8.580.17
a
8.700.04
a
8.650.06
a
8.630.05
a
14 8.200.05
a
8.310.08
a
8.220.04
a
8.100.07
a
8.050.05
a
21 8.270.05
a
8.240.09
a
8.220.04
a
8.250.14
a
8.110.06
a
Micrococcaceae/staphylococci 0 5.530.11
a
5.570.05
a
5.550.09
a
5.280.05
a
5.410.08
a
3 6.350.08
b
6.540.09
ab
6.740.03
a
6.640.06
a
6.750.02
a
7 7.060.07
a
6.780.08
a
6.790.18
a
6.930.24
a
6.740.18
a
14 6.350.02
a
6.570.11
a
6.580.02
a
6.320.19
a
6.340.07
a
21 6.090.06
a
6.180.05
a
6.010.07
a
6.040.04
a
6.030.14
a
Total coliforms 0 2.870.13
a
2.860.23
a
3.340.07
a
3.340.04
a
3.930.08
a
3 3.090.11
a
2.970.06
a
2.580.17
a
2.910.10
a
2.370.16
a
7 1.050.36
a
1.070.35
a
1.140.29
a
1.760.07
a
1.250.25
a
14 1.0 1.0 1.0 1.0 1.0
21 1.0 1.0 1.0 1.0 1.0
Values represent the averagestandard deviation. Averages with the same letter on the same line are not signicantly different (p>0.05) according to Tukey's test. The following
treatments were used: Control 2.5% NaCl; KCl 1.25% NaCl and 1.25% KCl; Lys 1.25% NaCl, 1.25% KCl and 1% lysine; IMP/GMP 1.25% NaCl, 1.25% KCl, 300 mg/kg disodium
inosinate and 300 mg/kg disodium guanylate; Lys+IMP/GMP 1.25% NaCl, 1.25% KCl, 1% lysine, 300 mg/kg disodium inosinate and 300 mg/kg disodium guanylate.
Table 5
Consumer's acceptability of color, aroma, taste, texture and overall acceptance of the
low sodium fermented sausages.
Control KCl Lys IMP/GMP Lys+IMP/GMP
Color 6.31.3
a
6.22.0
a
6.71.7
a
6.31.9
a
6.41.7
a
Taste 6.81.5
a
5.21.9
c
6.02.3
abc
5.42.5
bc
6.42.0
ab
Aroma 6.71.6
a
5.12.2
b
5.92.1
ab
5.52.3
b
6.32.1
a
Texture 6.51.5
a
4.82.3
b
6.02.1
a
6.02.2
a
6.51.7
a
Overall
acceptance
6.81.4
a
5.01.9
b
5.62.0
b
5.52.3
b
6.51.8
a
Values represent the averagestandard deviation. Averages with the same letter on the
same line are not signicantly different (p>0.05) according to Tukey's test. The following
treatments were used: Control 2.5% NaCl; KCl 1.25% NaCl and 1.25% KCl; lysine
1.25% NaCl, 1.25% KCl and 1% lysine; IMP/GMP 1.25% NaCl, 1.25% KCl, 300 mg/kg
disodium inosinate and 300 mg/kg disodium guanylate; Lys+IMP/GMP 1.25% NaCl,
1.25% KCl, 1% lysine, 300 mg/kg disodium inosinate and 300 mg/kg disodium guanylate.
337 P.C.B. Campagnol et al. / Meat Science 91 (2012) 334338
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