Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates
نویسندگان
چکیده
منابع مشابه
Mice perceive synergistic umami mixtures as tasting sweet.
Previous electrophysiological investigation shows that combinations of compounds classified by humans as umami-tasting, such as glutamate salts and 5'-ribonucleotides, elicit synergistic responses in neurons throughout the rodent taste system and produce a pattern that resembles responses to sweet compounds. The current study tested the hypothesis that a synergistic mixture of monopotassium glu...
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We tested the hypothesis that meat is a source of peptides that are effective at preventing and reducing chronic lifestyle-related diseases (CLSRDs) such as hypertension. This analysis reflects the importance of empowering hypertensive people in quality versus quantity of life issues, and in offering nutritional treatment options rather than medical alternatives. For both hypertensive and normo...
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Duck meat sausages were prepared using 10% beef fat (FDS) and 10% hydrated cereal flours including rice (RDS), wheat, corn, millet, and barley to replace fat. Control duck sausages (DS) were also prepared only with duck meat and duck meat plus 10% beef fat. Results showed that protein and fat contents significantly decreased and total expressible fluid reduced with the addition of cereal flours...
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Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector ...
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ژورنال
عنوان ژورنال: Meat Science
سال: 2019
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2018.12.009