JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products
Chun, Ji-Yeon; Kim, Byong-Soo; Lee, Jung-Gyu; Cho, Hyung-Yong; Min, Sang-Gi; Choi, Mi-Jung;
  PDF(new window)
 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.
 Keywords
NaCl;MSG;spray-drying;saltiness;flavor enhancer;
 Language
English
 Cited by
 References
1.
Ahn, S., Park, S., Kim, J. M., 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)

2.
Canto, A. C. V. C. S., Lima, B. R. C. C., Suman, S. P., Lazaro, C. A., Monteiro, M. L. G., Conte-Junior, C. A., Freitas, M. Q., Cruz, A. G., Santos, E. B., and Silva, T. J. P. (2014) Physicochemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers. Meat Sci. 96, 623-632. crossref(new window)

3.
Corral, S., Salvador, A., and Flores, M. (2013) Salt reduction in slow fermented sausages affects the generation of aroma active compounds. Meat Sci. 93, 776-785. crossref(new window)

4.
Frascareli, E. C., Silva, V. M., Tonon, R. V., and Hubingera, M. D. (2012) Effect of process conditions on the microencapsulation of coffee oil by spray drying. Food Bioprod. Process. 90, 413-424. crossref(new window)

5.
Gelabert, J. Gou, P., Guerrero, L., and Arnau, J. (2003) Effect of sodium chloride replacement on some characteristics of fermented sausages. Meat Sci. 65, 833-839. crossref(new window)

6.
Gou, P., Guerrero, L., Gelabert, J., and Arnau, J. (1996) Potassium chloride, potassium lactate and glycine as sodium substitutes in fermented sausages and in dry-cured pork loins. Meat Sci. 42, 37-48. crossref(new window)

7.
Horita, C. N., Morgano, M. A., Celeghini, R. M. S., and Pollonio, M. A. R. (2011) Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride. Meat Sci. 89, 426-433. crossref(new window)

8.
Ikeda, K. (2002) New Seasonings. Chem. Senses 27, 847-849. crossref(new window)

9.
Keever, B. D. (2011) Salt concentration and species affects protein extractability and processed meat characteristic. M.D. thesis, University of Illinois, Urbana Champaign, United States.

10.
Kha, T. C., Nguyen, M. H., and Roach, P. D. (2010) Effects of spray drying conditions on the physicochemical and antioxidant properties of the Gac (Momordica cochinchinensis) fruit aril powder. J. Food Eng. 98, 385-392. crossref(new window)

11.
Kim, G. O. and Lee, Y. C. (2001) Sensory evaluation of food products. HakYeonSa. Seoul, Korea, pp. 326-329. (in Korean)

12.
Kramer, A., Cooper, G. K., and Papavasiliou, D. A. (1974) A non-parametric ranking method for the statistical evaluation of sensory data. Chem. Senses 1, 121-133. crossref(new window)

13.
Kurihara, K. (2009) Glutamate: from discovery as a food fla-vor to role as a basic taste (umami). Am. J. Clin. Nutr. 90, 719S-722S. crossref(new window)

14.
Manabe, M. (2008) Saltiness enhancement by the characteristic flavor of dried bonito stock. J. Food Sci. 73, 321-325.

15.
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)

16.
Rai,G., Lavernia, E., and Grant, N. J. (1985) Powder size and distribution in ultrasonic gas atomization. JOM. 37, 22-26.

17.
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)

18.
Song, H. J., Cho,Y. G., and Lee, H. J. (2013) Dietary sodium intake and prevalence of overweight in adults. Metabolism. 62, 703-708. crossref(new window)

19.
Takachi, R., Ishihara, J., Iwasaki, M., Ishii, Y., and Tsugane, S. (2013) Self-reported taste preference can be a proxy for daily sodium intake in middle-aged Japanese adults. J. Acad. Nutr. Diet. 144, 781-787.

20.
WHO (2012) Guideline: Sodium intake for adults and children, in: W.H.O. (WHO) (Ed.).

21.
Yamaguchi, S. and Takahashi, C. (1984) Interactions of monosodium glutamate and sodium chloride on saltiness and palatability of a clear soup. J. Food Sci. 49, 82-85. crossref(new window)

22.
Yeomans, M., Gould, N., Mobini, S., and Prescott, J. (2008) Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans. Physiol. Behav. 93, 958-966. crossref(new window)