Abstract
In meat products, sodium chloride (NaCl) simultaneously promotes different functionalities, such as modifying the osmotic pressure and the consequent reduction of microbial growth, solubilization of proteins and the improvement of sensory attributes. Although the recognized technological importance, there is increasing pressure to reduce sodium in food. Accordingly, strategies have emerged aiming at replacing part of the NaCl in food formulations, including the replacement of NaCl with monosodium glutamate (MSG). MSG is one of the compounds responsible for the fifth basic taste, also known as umami. The present study aimed to evaluate the sensory perception in the replacement of NaCl with MSG in different formulations of fish burgers through a ranking test and word association. The results indicated that it is possible to replace up to 50% NaCl with MSG without compromising the sensory quality of the fish product and that the cognitive word association technique proved to be an important tool in the perception of fish burgers formulated with different concentrations of NaCl and MSG.
Highlights
The fifth taste, meaning ‘delicious’ in Japanese, was first defined as the characteristic taste elicited by glutamates, and has since been associated with monosodium glutamate (MSG), and with disodium salts of the nucleotides inosine monophosphate (IMP), guanosine monophosphate (GMP) and adenosine monophosphate (AMP) (Fuke & Ueda, 1996, Gabriel, Kohmura, Kouda, Furuhata, & Kimura, 2012, Dang, Gao, Ma, & Wu, 2015)
The acuity of the candidates selected for the identification of the differences between the samples was higher than p0 (0.33), with candidates J4 and J5
The instrument was selected for its capability to provide the desired measurement as accurately and consistently as possible (Lawless & Heymann, 1999, Meilgaard, Civille, & Carr, 2007)
Summary
The fifth taste, meaning ‘delicious’ in Japanese, was first defined as the characteristic taste elicited by glutamates, and has since been associated with monosodium glutamate (MSG), and with disodium salts of the nucleotides inosine monophosphate (IMP), guanosine monophosphate (GMP) and adenosine monophosphate (AMP) (Fuke & Ueda, 1996, Gabriel, Kohmura, Kouda, Furuhata, & Kimura, 2012, Dang, Gao, Ma, & Wu, 2015). defined as ‘delicious’, an aqueous solution of MSG is not considered pleasant and isActa Scientiarum. The flavor enhancing effect of MSG in food is potentiated by the presence of very small concentrations of nucleotides (Yamaguchi, 1991, Fuke & Ueda, 1996, BaryłkoPikielna & Kostyra, 2007). Because of this ability, MSG is used as an additive to a variety of foods, both industrial and homemade
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