Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl

摘要

Low-fat bologna sausages were made with the replacement of 60% NaCl by KC1 and with the addition of arginine and histidine alone or in combination. The technological and sensory properties were evaluated. The replacement of NaCl by KG did not significantly affect the color parameters L*, a*, and b*. However, the emulsion stability, the texture profile, and the sensory quality were impaired by the salt substitution. The addition of arginine and histidine alone or in combination was effective to reduce the defects caused by the addition of KC1. The present study demonstrated that bologna sausages with reduced sodium content ( = 40%) and acceptable technological and sensory properties can be produced using 1% NaCl, 1.5% KC1,1% arginine and 0.2% histidine.