Abstract
Bone marrow extracts (BME) are good flavor enhancing substance. Three types of BME (from porcine, chicken and bovine) were treated by enzymatic hydrolysis or Maillard reaction. To explore their effects on soup taste, they were added into chicken and non-chicken soups. The contents of free amino acids, nucleotides, peptides and soluble solids in the soup were measured and the taste activity value and equivalent umami concentration value were calculated, in addition to sensory evaluation. These parameters were weighted according to a certain ratio. Most taste-active substances increased upon enzymatic hydrolysis, while reached their maximum values after Maillard reaction. In addition, the presence of chicken alleviated bitter and fatty tastes in soups added with bone extracts, thus causing the soup to be more flavorful. Sensory evaluation results revealed that umami and kokumi tastes of soups supplemented with Maillard reaction-treated bone marrow extracts were more intense.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
