Premium
Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor
Author(s) -
Nodake Kazumasa,
Numata Masahiro,
Kosai Kiichi,
Kim YunJung,
Nishiumi Tadayuki
Publication year - 2013
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12050
Subject(s) - taste , curing (chemistry) , food science , chemistry , polymer chemistry
The purpose of this study was to assess an evaluation method using an artificial taste sensor, in comparison with chemical analysis and sensory evaluation of the taste of meat during curing. Samples of C anadian pork were treated with salt, nitrite and phosphate. Curing time ranged from 0 to 168 h. In the sensory evaluation, there were no significant differences in the all characteristic items at 72‐h cured sample compared to the 0‐h sample. Some of the characteristic items for the 168‐h sample (umami, overall taste, richness and overall palatability) showed significant difference ( P < 0.05) compared to the 0‐h sample. Taste sensor analysis indicated that the sensor outputs of bitterness and saltiness were significantly correlated with curing time ( R = 0.98 and 0.97, respectively), and total free amino acids ( R = 0.91 and 0.96, respectively). The sensor output of bitterness was significantly correlated ( R = 0.96) with the sum of amino acids corresponding to bitter taste. The increase in the chemical components contributing to bitterness and/or saltiness was indicated as the cause of the characteristic taste. Taste sensor analysis may be applicable as a qualitative method for evaluating taste characteristics generated during the curing of manufactured cooked meat products.