Nucleotides and Its Derived Compounds

Aristoy, M. Concepción; Toldrá, Fidel

doi:10.1201/9781420045307.ch16

Cited by 2 publications

(2 citation statements)

References 24 publications

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“…ATP is rapidly metabolized upon slaughter into adenosine diphosphate (ADP) and AMP. Since its regeneration route is broken up, the pathway goes only downstream, forward the degradative direction, forming IMP, inosine, hypoxanthine, xanthine, and ending with uric acid ( 21 , 22 , 33 ).…”

Section: Resultsmentioning

confidence: 99%

“…Besides, umami substances could act as flavor enhancers, especially relevant in salt-reduced foods. Nucleotides present in meat such as adenosine-5′-monophosphate (AMP), inosine-5′-monophosphate (IMP), and guanosine-5′-monophosphate (GMP) are umami-taste compounds ( 21 ), which also function as flavor enhancers ( 22 , 23 ). They work synergistically with amino acids and intensify the taste sensation by binding to the same taste receptors ( 24 , 25 ).…”

Section: Introductionmentioning

confidence: 99%

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High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

Bolumar,

Lohmayer,

Peukert

et al. 2024

Front. Nutr.

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The salt (NaCl) content in processed meats must be reduced because of its adverse effects on cardiovascular health. However, reducing salt in meat products typically leads to a lower taste intensity and, thus, consumer acceptability. Industry interventions must reduce salt content while maintaining taste, quality, and consumer acceptability. In this context, high-pressure processing (HPP) has been proposed to enhance saltiness perception, though there are contradictory reports to date. The present work aimed to conduct a targeted experiment to ascertain the influence of HPP (300/600 MPa) and cooking (71°C) on saltiness perception and sensory acceptability of meat products. HPP treatment (300/600 MPa) did enhance those two sensory attributes (approx. +1 on a 9-point hedonic scale) in raw (uncooked) cured pork loins but did not in their cooked counterparts. Further, the partition coefficient of sodium (PNa+), as an estimate of Na+ binding strength to the meat matrix, and the content of umami-taste nucleotides were investigated as potential causes. No effect of cooking (71°C) and HPP (300/600 MPa) could be observed on the PNa+ at equilibrium. However, HPP treatment at 300 MPa increased the inosine-5′-monophosphate (IMP) content in raw cured pork loins. Finally, hypothetical HPP effects on taste-mediating molecular mechanisms are outlined and discussed in light of boosting the sensory perception of raw meat products as a strategy to achieve effective salt reductions while keeping consumer acceptability.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

Bolumar,

Lohmayer,

Peukert

et al. 2024

Front. Nutr.

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Biosensors in Evaluation of Quality of Meat and Meat Products – A Review

Sionek

Przybylski

Tambor

2020

Annals of Animal Science

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Biosensors can find application in meat and meat products testing for safety, including microbial and other contaminants, and quality, including meat freshness, beef tenderness and pork quality defects. The available biosensors enable the evaluation of freshness, the classification of tenderness of meat products, the evaluation of the glycolysis extent and the presence of the microbial and other contaminants. Since biosensors depend on receptor types, the expansion of knowledge on metabolic transformations occurring in meat contributes to the development of new potential markers and indicators. Examples include assays for glucose, lactates, hypoxanthines, calpastastins, microbial and other contaminants in meat products, augmenting conventional methods. At the same time, biosensors rely on transducers for detection, requiring achievement in many fields including, nanotechnology and optics, among others. Biosensors have potential to become a fundamental tool for monitoring and controlling safety and quality of meat products in the future. Hence the aim of the present paper is to present the current state of knowledge on the application of biosensors in meat.

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Nucleotides and Its Derived Compounds

Cited by 2 publications

References 24 publications

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste

Biosensors in Evaluation of Quality of Meat and Meat Products – A Review

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