文章基本信息

标题：Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion‐type chicken sausages
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作者：Majid Mohammadzadeh ; Enayat Berizi ; Seyed Shahram Shekarforoush 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：4
页码：2308-2315
DOI：10.1002/fsn3.2216
出版社：John Wiley & Sons, Ltd.
摘要：‏In this study, the production of emulsion‐type sausage by replacement of 20% to 40% KCl plus 1% or 2% yeast extract instead of NaCl was studied. The physical, chemical, microbiological, and sensory properties of the samples were analyzed up to 28 days of storage. The sample sausages were approved by the panelists. The physical, chemical, and microbiological properties of emulsion‐type sausages were not considerably influenced by these changes. The 40% replaced salt by KCl showed a similar property rather than the regular sausages. The aroma and taste of the sausages improved by using yeast extract. In addition, the adverse flavors resulted from adding KCl were excluded by adding the yeast extract. As a result, production of healthy emulsion‐type sausages (having 40% lower NaCl) with acceptable sensory qualities was introduced.
关键词：emulsion‐type sausage;KCl replacement;reduced salt;yeast extract