RT Journal
T1 EFFECT OF NaCl REDUCTION AND SUBSTITUTION WITH KCl ON BEHAVIOUR AND FUNCTIONAL CHARACTERISTICS OF LACTOBACILLUS RHAMNOSUS FERM P-15120 IN FERMENTED BEEF SAUSAGE
A1 Reda Abdallah
A1 Nader Y. Moustafa
A1 Ghada A.K. Kirrella
A1 Ibrahim I. Al-Hawary
A1 Yusuke Komiya
A1 Keizo Arihara
JF Journal of Animal and Plant Sciences
JO JAPS
SN 1018-7081
VO 28
IS 3
SP 744
OP 753
YR 2018
FD 2018/06/01
DO DOI NA
AB The effect of NaCl reduction or using KCl as a salt substitute on some physicochemical and functional properties of fermented sausage with Lactobacillus rhamnosus FERM P-15120 at high and low temperature was evaluated. Sausage samples with 50 % salt reduction showed higher viable counts of probiotic cells than the other treatments with a slow growth rate at low temperature. The reduction of salt or addition of KCl did not exert a bad influence on pH value and taste parameters with some color differences. The 50 % salt reduction and/or substitution with 50 % KCl increased the angiotensin -I- converting enzyme inhibitory activity and tyrosine concentration compared with sausage containing the high percent of sodium chloride either at low or high fermentation temperature. The effect of reduction and/or substitution of salt on fermented sausage is of interest because this may help to increase the functional bioactive peptides and counteract the adverse effect of NaCl on the product, thus helping to serve the problem of hypertension and maintaining good human health. inhibitory activity. these enzymes, resulting in higher degradation of
K1 Salt reduction, NaCl, KCl, Lactobacillus rhamnosus FERM P-15120, angiotensin -I- converting enzyme
PB Pakistan Agricultural Scientists Forum
LK https://thejaps.org.pk/AbstractView.aspx?mid=2018-JAPS-310