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Taste Properties and Synergisms of Beefy Meaty Peptide
Author(s) -
WANG K.,
MAGA J. A.,
BECHTEL P. J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12214.x
Subject(s) - umami , chemistry , monosodium glutamate , taste , salt (chemistry) , food science , peptide , biochemistry , organic chemistry
The purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (F>0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (p<0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (p<0.05) from samples without BMP.