Citation
Gonçalves C. A. A., . and dos Santos S. G. P., . and Silva M. S., . and Cichoski A. J., . and Freitas T. A., . and Campagnol P. C. B., . and dos Santos B. A., . Utilization of flavor enhancers in hamburgers with replacement of 70 NaCl by KCl. pp. 202-206. ISSN ISSN(Online):22317546
Abstract
Hamburgers produced with replacement of 70 NaCl by KCl and addition of lysine disodium inosinate disodium guanylate and monosodium glutamate were investigated. Physicochemical analyses (moisture proteins lipids ash pH water activity color yield shrinkage) and sensory evaluation were performed. Although the replacement of NaCl by KCl did not cause major changes in the physicochemical characteristics negative effects on the sensory evaluation were detected. The use of lysine disodium inosinate disodium guanylate and monosodium glutamate reduced the sensory defects caused by the replacement of 70 NaCl by KCl allowing the production of healthy burgers with acceptable sensory characteristics.
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Abstract
Hamburgers produced with replacement of 70 NaCl by KCl and addition of lysine disodium inosinate disodium guanylate and monosodium glutamate were investigated. Physicochemical analyses (moisture proteins lipids ash pH water activity color yield shrinkage) and sensory evaluation were performed. Although the replacement of NaCl by KCl did not cause major changes in the physicochemical characteristics negative effects on the sensory evaluation were detected. The use of lysine disodium inosinate disodium guanylate and monosodium glutamate reduced the sensory defects caused by the replacement of 70 NaCl by KCl allowing the production of healthy burgers with acceptable sensory characteristics.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Meat products |
| AGROVOC Term: | Sensory evaluation |
| AGROVOC Term: | Physicochemical properties |
| AGROVOC Term: | Sodium chloride |
| AGROVOC Term: | Potassium chloride |
| AGROVOC Term: | Lysine |
| AGROVOC Term: | Monosodium glutamate |
| AGROVOC Term: | Food processing |
| AGROVOC Term: | Cooking |
| AGROVOC Term: | Proximate composition |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 06:28 |
| URI: | http://webagris.upm.edu.my/id/eprint/23277 |
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