Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

Abstract

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in “Better‐for‐You” foods

“…Our findings are therefore consistent with previous research that showed successful mitigation of salt reduction with MSG in a range of foods (Altug & Demirag, 1993; Chun et al., 2014; Jinap et al., 2016).…”

“…Research has previously documented the successful application of MSG to substitute for salt without compromising the sensory profile or consumer acceptance of several foods and dishes—soups and broths (Altug & Demirag, 1993; Ball, Woodward, Beard, Shoobridge, & Ferrier, 2002; Chi & Chen, 1992; Chung et al., 2019; Jinap et al., 2016; Mojet, Heidema, & Christ‐Hazelhof, 2004; Okiyama & Beauchamp, 1998; Roininen, Lahteenmaki, & Tuorila, 1996; Yamaguchi & Takahashi, 1984), pork patties (Chun et al., 2014), sausages (Dos Santos, Campagnol, Morgana, & Pollonio, 2014; Woodward, Lewis, Ball, & Beard, 2003), potato chips, puffed rice (Buechler & Lee, 2019) and mixed dishes (Leong, Kasamatsu, Ong, Hoi, & Loong, 2016). Those studies support up to 30% reduction in sodium from salt with MSG to maintain taste parity.…”

Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

“…Lean materials and pork back fat were minced using a PM-70 mincer (Mainca, Spain). Ground meat was prepared by 80/20 lean-to-fat ratio, mixed with 1.5 wt% of salt ( Chun et al , 2014 ). Four major formulations of patties were prepared on the basis of the ground meat: (A) ground meat without FSP(L) (control); (B) ground meat containing 0.02% (w/w) BHA as positive control; (C) ground meat with different FSP concentrations [0.1%, 0.5%, 1%, 2%, and 3% (w/w)]; and (D) ground meat with different FSPL concentrations (0.1%, 0.5%, 1%, 2%, and 3% (w/w)).…”

Microbiological Quality Offried Chicken Breast Strips Manufactured With Monosodium Glutamate Substitutes

“…Otherwise, through the boiling process, substantial amounts of potassium leach out from potatoes (Bethke andJansky, 2008;Wijayasekara and Wansapala, 2017). Sodium chloride is a valuable component added to various food products which provides flavor improvement and food conservation (Chun et al, 2014).…”