title: Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products.
abstract: Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
authors.forename: Ji-Yeon
authors.initials: JY
authors.lastname: Chun
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.
authors.forename: Byong-Soo
authors.initials: BS
authors.lastname: Kim
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.
authors.forename: Jung-Gyu
authors.initials: JG
authors.lastname: Lee
authors.affiliation: Department of Food Science and Biotechnology, CHA University, Seongnam 463-836, Korea.
authors.forename: Hyung-Yong
authors.initials: HY
authors.lastname: Cho
authors.affiliation: Department of Bioindustrial Technologies, Konkuk University, Seoul 143-701, Korea.
authors.forename: Sang-Gi
authors.initials: SG
authors.lastname: Min
authors.affiliation: Department of Bioresources and Food Science, Konkuk University, Seoul 143-701, Korea.
authors.forename: Mi-Jung
authors.initials: MJ
authors.lastname: Choi
keywords: MSG; NaCl; flavor enhancer; saltiness; spray-drying