Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Dermiki, Maria; Mounayar, Rana; Suwankanit, Chutipapha; Scott, J.W.; Kennedy, Orla B.; Mottram, Donald S.; Gosney, Margot; Blumenthal, Heston; Methven, Lisa

doi:10.1002/jsfa.6177

Cited by 62 publications

(49 citation statements)

References 40 publications

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“…2d revealed a similar pattern to that found in the taste graph, where the flavor was mostly affected by the SP. Panelists preferred the flavor of nuggets containing 2-3 % SP, in consonance with many studies that revealed the pleasantness and fullness of savoury flavors were increased by umami taste (Dermiki et al 2013). However, nugget scored lower when high SP levels ([3 %) were used, possibly a high amount of SP interfered meaty flavor of the nuggets (Chun et al 2005).…”

Section: Flavorsupporting

confidence: 81%

“…This is because shiitake mushrooms are high in the non-essential amino acids; glutamic and aspartic acids, and the 5 0 -nucleotides, especially 5 0 -guanosine monophosphate (5 0 -GMP), which were recognized as umami taste compounds (Tseng et al 2011). Dermiki et al (2013) showed the enhanced umami and salty characteristics in cooked meat products added with natural umami-containing ingredients such as yeast extract, shiitake extract, low-salt soy sauce and beef stock paste. They concluded that the synergistic effects of glutamic acid and 5 0 -nucleotides, stimulated by the heat treatment, led to enhance the perception of taste and savoury flavor attributes in the cooked products.…”

Section: Colormentioning

confidence: 99%

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Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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Section: Flavorsupporting

confidence: 81%

Section: Colormentioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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“…However, trained panels have been shown to rate cross-modal enhancement and suppression of flavour. For example, where food ingredients high in umami taste compounds were used to enhance umami taste within a complex meat product at constant sodium content, salty taste and beeflike flavour attributes were found by the trained QDA panel to be enhanced in addition to the perceived increase in umami taste (Dermiki et al, 2013). However, another study noted that an untrained, naïve panel was more suitable to demonstrate multisensory saltiness enhancement due to their synthetic attention compared to a trained descriptive panel (Batenburg and van der Velden, 2011).…”

Section: Descriptive Sensory Profiling Methodsmentioning

confidence: 99%

Techniques in sensory analysis of flavour

Methven

2015

Flavour Development, Analysis and Perception in Food and Beverages

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“…Another study on the formulation of fermented sausages with two levels of substitution of sodium chloride by potassium chloride in combination with MSG, disodium inosinate and disodium guanylate along with amino acids like lysine and taurine was reported. The investigators reported that, the replacement of sodium chloride with potassium chloride along with flavour enhancers to the extent of 50% resulted in a product having desirable physico chemical and sensory qualities [25].…”

Section: Sensory Response For Products With Mixture Of Spicementioning

confidence: 99%

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Hm¹,

Sn²,

Devisetti³

et al. 2017

J Exp Food Chem

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Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the acceptability. Control product was prepared with 2.0% salt. For experimental products, two levels of MSG viz, 75 and 100 mg/100 g and three levels of salt, namely, 1.5, 1.75 and 2.0% were selected. Spices, namely, chili (Capsicum annum L.) cumin (Cuminum cyminum)), pepper (Piper nigrum L) and omum (Trachyspermum ammi)) were incorporated into the product, either as single spice or in combination. The results revealed that the MSG added products were given a higher score for umami flavour in comparison to the control product. In general, MSG added products scored better for flavor in salt reduced products. Results of low sodium poories with single spices and different level of salt indicated that all products prepared with spices were equally liked for the selected sensory characteristics. The products prepared with 1.75% salt obtained highest scores. This is indicative of the flavour enhancing property of MSG. Similarly for products with mixture of spices; salt reduced products were also accepted well. PCA plot revealed the flavor potentiating effect of MSG in salt reduction. Thus it could be said that using MSG and spices combination would be a better option for achieving salt reduction in savory products.

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Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

Abstract: The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.

Cited by 62 publications

References 40 publications

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Techniques in sensory analysis of flavour

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

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