Glutamate in meat processing – origin, function and novel application
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no uma...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2023-09-01
|
| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/771867_Glutamate_in_meat_processing_origin_function_and_novel_application_en.pdf |
| _version_ | 1797674749852123136 |
|---|---|
| author | Ivica Kos Darija Bendelja Ljoljić Ivana Vrdoljak Vjeran Glavaš Natalija Kovačević Jelka Pleadin Ivan Vnučec |
| author_facet | Ivica Kos Darija Bendelja Ljoljić Ivana Vrdoljak Vjeran Glavaš Natalija Kovačević Jelka Pleadin Ivan Vnučec |
| author_sort | Ivica Kos |
| collection | DOAJ |
| description | Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no umami taste. Fermentation, ageing, ripening and heat cooking are typical natural processes of protein hydrolysis during which free glutamate is released. The food industry most commonly uses it in the form of monosodium glutamate (MSG) in amounts between 0.1 and 0.8% as a flavour enhancer. Since the beginning of the 21st century, its use as a flavour enhancer in meat and meat products with reduced salt content has become more widespread. The sodium content of MSG (12.28 g/100 g) is one-third that of salt (39.34 g/100 g), making MSG a promising salt alternative in sodium reduction strategies. There is no one-sided and conclusive scientific information reporting adverse human health effects of MSG in the general population, and it is still considered safe. However, in the wake of "clean label" initiatives, many consumers would prefer not to have additives or flavour enhancers such as glutamates in their food. This can be overcome by the known synergistic effect of natural 5'-ribonucleotides and glutamates found in seaweed, cheese, fish sauce, yeast extract, soy sauce, fermented soybeans and tomatoes, as they enhance the overall perception of umami flavour. |
| first_indexed | 2024-03-11T22:04:39Z |
| format | Article |
| id | doaj.art-38221cdaf990455eb8fe180e9af66729 |
| institution | Directory Open Access Journal |
| issn | 1332-9049 |
| language | Bulgarian |
| last_indexed | 2024-03-11T22:04:39Z |
| publishDate | 2023-09-01 |
| publisher | University of Zagreb, Faculty of Agriculture |
| record_format | Article |
| series | Journal of Central European Agriculture |
| spelling | doaj.art-38221cdaf990455eb8fe180e9af667292023-09-25T07:51:59ZbulUniversity of Zagreb, Faculty of AgricultureJournal of Central European Agriculture1332-90492023-09-0124362463310.5513/JCEA01/24.3.3940Glutamate in meat processing – origin, function and novel applicationIvica KosDarija Bendelja LjoljićIvana VrdoljakVjeran GlavašNatalija KovačevićJelka PleadinIvan VnučecGlutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no umami taste. Fermentation, ageing, ripening and heat cooking are typical natural processes of protein hydrolysis during which free glutamate is released. The food industry most commonly uses it in the form of monosodium glutamate (MSG) in amounts between 0.1 and 0.8% as a flavour enhancer. Since the beginning of the 21st century, its use as a flavour enhancer in meat and meat products with reduced salt content has become more widespread. The sodium content of MSG (12.28 g/100 g) is one-third that of salt (39.34 g/100 g), making MSG a promising salt alternative in sodium reduction strategies. There is no one-sided and conclusive scientific information reporting adverse human health effects of MSG in the general population, and it is still considered safe. However, in the wake of "clean label" initiatives, many consumers would prefer not to have additives or flavour enhancers such as glutamates in their food. This can be overcome by the known synergistic effect of natural 5'-ribonucleotides and glutamates found in seaweed, cheese, fish sauce, yeast extract, soy sauce, fermented soybeans and tomatoes, as they enhance the overall perception of umami flavour.https://jcea.agr.hr/articles/771867_Glutamate_in_meat_processing_origin_function_and_novel_application_en.pdfmonosodium glutamatesodium reductionflavour enhancerssensory propertiesmeat products |
| spellingShingle | Ivica Kos Darija Bendelja Ljoljić Ivana Vrdoljak Vjeran Glavaš Natalija Kovačević Jelka Pleadin Ivan Vnučec Glutamate in meat processing – origin, function and novel application Journal of Central European Agriculture monosodium glutamate sodium reduction flavour enhancers sensory properties meat products |
| title | Glutamate in meat processing – origin, function and novel application |
| title_full | Glutamate in meat processing – origin, function and novel application |
| title_fullStr | Glutamate in meat processing – origin, function and novel application |
| title_full_unstemmed | Glutamate in meat processing – origin, function and novel application |
| title_short | Glutamate in meat processing – origin, function and novel application |
| title_sort | glutamate in meat processing origin function and novel application |
| topic | monosodium glutamate sodium reduction flavour enhancers sensory properties meat products |
| url | https://jcea.agr.hr/articles/771867_Glutamate_in_meat_processing_origin_function_and_novel_application_en.pdf |
| work_keys_str_mv | AT ivicakos glutamateinmeatprocessingoriginfunctionandnovelapplication AT darijabendeljaljoljic glutamateinmeatprocessingoriginfunctionandnovelapplication AT ivanavrdoljak glutamateinmeatprocessingoriginfunctionandnovelapplication AT vjeranglavas glutamateinmeatprocessingoriginfunctionandnovelapplication AT natalijakovacevic glutamateinmeatprocessingoriginfunctionandnovelapplication AT jelkapleadin glutamateinmeatprocessingoriginfunctionandnovelapplication AT ivanvnucec glutamateinmeatprocessingoriginfunctionandnovelapplication |