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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2014.1
- 수록면
- 576 - 581 (6page)
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초록· 키워드
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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.
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참고문헌 (22)
참고문헌 신청
안소현 / 2013 / Salt content of school meals and comparison of perception related to sodium intake in elementary, middle, and high schools / Nutrition Research and Practice 7(1):59~65
Canto, A. C. V. C. S / 2014 / Physicochemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers / Meat Sci 96:623~632
Corral, S / 2013 / Salt reduction in slow fermented sausages affects the generation of aroma active compounds / Meat Sci 93:776~785
Frascareli, E. C / 2012 / Effect of process conditions on the microencapsulation of coffee oil by spray drying / Food Bioprod. Process 90:413~424
Gelabert, J / 2003 / Effect of sodium chloride replacement on some characteristics of fermented sausages / Meat Sci 65:833~839
Canto, A. C. V. C. S / 2014 / Physicochemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers / Meat Sci 96:623~632
Corral, S / 2013 / Salt reduction in slow fermented sausages affects the generation of aroma active compounds / Meat Sci 93:776~785
Frascareli, E. C / 2012 / Effect of process conditions on the microencapsulation of coffee oil by spray drying / Food Bioprod. Process 90:413~424
Gelabert, J / 2003 / Effect of sodium chloride replacement on some characteristics of fermented sausages / Meat Sci 65:833~839
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