Advanced SearchSearch Tips
Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products
Chun, Ji-Yeon; Kim, Byeongsoo; Lee, Jung Gyu; Cho, Hyung-Yong; Min, Sang-Gi; Choi, Mi-Jung;
  PDF(new window)
This study investigated the effects of -aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.
GABA;low sodium;physicochemical;sensory;pork patties;
 Cited by
Ahn, S., Park, S., Kim, J. N., Han, S. N., Jeong, S. B., and Kim, H. K. (2013) Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools. Nutr. Res. Pract. 7, 59-65. crossref(new window)

Abe, Y., Umemura, S., Sugimoto, K., Hirawa, N., Kato, Y., Yokoyama, N., Yokoyama, T., Iwai, J., and Ishii, M. (1995) Effect of green tea rich in gamma-aminobutyric acid on blood pressure of Dahl salt-sensitive rats. Am. J. Hypertens. 8, 74-79. crossref(new window)

Cho, S. Y., Park, M. J., Kim, K. M., Ryu, J. H., and Park, H. J. (2011) Production of high g-aminobutyric acid (GABA) sour kimchi using lactic aicd bacteria isolated from Mukeunjee kimchi. Food Sci. Biotechnol. 20, 403-408. crossref(new window)

Cho, S. C., Kim, D. H., Park, C. S., Ko, J. H., Pyun, Y. R., and Kook, M. C. (2012) Production of GABA-rich tomato paste by Lactobacillus sp. fermentation. Korean J. Food Nutr. 25, 26-31. crossref(new window)

Halliday, A. J., Moulton, S. E., Wallace, G. G., and Cook, M. J. (2012) Novel methods of antiepileptic drug delivery-Polymer- based implants. Adv. Drug Delivery Rev. 64, 953-964. crossref(new window)

Hong, G. P., Ko, S. H., Choi, M. J., and Min, S. G. (2008) Effect of glucono-$\delta$-lactone and $\kappa$-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork. Meat Sci. 79, 236-243. crossref(new window)

Hong, G. P. and Chin, K. B. (2010) Effects of microbial transglutaminase and sodium alginate on cold-set gelation of porcine myofibrillar protein with various salt levels. Food Hydrocolloid. 24, 444-451. crossref(new window)

Joye, I. J., Lamberts, L., Brijs, K., and Delcour, J. A. (2011) In situ production of $\gamma$-aminobutyric acid in breakfast cereals. Food Chem. 129, 395-401. crossref(new window)

Jung, H. W. and Chung, H. J. (2013) Quality characteristics and amino acid content of cookies with GABA-enhanced brown rice. J. Korean Soc. Food Sci. Nutr. 42, 1813-1820. crossref(new window)

Kim, O. J., Lee, J. K., Woo, Y. M., Choi, S. T., Park, M. Y., Kim, A., and Ha, J. M. (2013) Sleep-induction effects of GABA coated rice from fermentation of mono sodium glutamate. Appl. Chem. Eng. 24, 605-610. crossref(new window)

Kim, G. O. and Lee, Y. C. (2001) Sensory evaluation of food products. Hak Yeon Sa. Seoul, Korea, pp. 326-329 (in Korean).

Kramer, A., Cooper, G. K., and Papavasiliou, D. A. (1974) A non-parametric ranking method for the statistical evaluation of sensory data. Chem. Senses. Flavor 1, 121-133. crossref(new window)

Lamberts, L., Joye, I. J., Belien, T., and Delcour, J. A. (2012) Dynamics of $\gamma$-aminobutyric acid in wheat flour bread making. Food Chem. 130, 896-901. crossref(new window)

Liu, W., Wu, W. D., Selomulya, C., and Chen, X. D. (2013) On designing particulate carriers for encapsulation and controlled release applications. Powder Technol. 236, 188-196. crossref(new window)

Masubuchi, Y., Tsukamoto, K., Isogai, O., Yajima, Y., Ito, S., Saito, S., and Uchiyama, T. (2004) Effect of a high-salt diet on gamma-aminobutyric acid-mediated responses in the nucleus tractus solitarius of Sprague-Dawley rats. Brain Res. Bull. 64, 221-226. crossref(new window)

Michell, A. (1985) Sodium in health and disease: a comparative review with emphasis on herbivores. Vet. Rec. 116, 653-657. crossref(new window)

Noort, M. W. J., Bult, J. H. F., Stieger, M., and Hamer, R. J. (2010) Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride. J. Cereal Sci. 52, 378-386. crossref(new window)

Pyo, Y. H. (2008) Effect of monascus-fermentation on the content of GABA and free amino acids in soybean. J. Korean Soc. Food Sci. Nutr. 9, 1208-1213. crossref(new window)

Senthil, A., Ravi, R., Bhat, K. K., and Seethalakshmi, M. K. (2002) Studies on the quality of fried snacks based on blends of wheat flour and soya flour. Food Qual. Prefer. 13, 267-273. crossref(new window)

Sivadas, N., O'Rourke, D., Tobin, A., Buckley, V., Ramtoola, Z., Kelly, J. G., Hickey, A. J., and Cryan, S. A. (2008) A comparative study of a range of polymeric microspheres as potential carriers for the inhalation of proteins. Int. J. Pharm. 358, 159-167. crossref(new window)

WHO (2012) Guideline: Sodium intake for adults and children, in: World Health Organization (WHO) (Ed.).