title: Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products.
abstract: This study investigated the effects of γ-aminobutylic acid (GABA) on the quality and sensorial properties of both the GABA/NaCl complex and model meat products. GABA/NaCl complex was prepared by spray-drying, and the surface dimensions, morphology, rheology, and saltiness were characterized. For model meat products, pork patties were prepared by replacing NaCl with GABA. For characteristics of the complex, increasing GABA concentration increased the surface dimensions of the complex. However, GABA did not affect the rheological properties of solutions containing the complex. The addition of 2% GABA exhibited significantly higher saltiness than the control (no GABA treatment). In the case of pork patties, sensory testing indicated that the addition of GABA decreased the saltiness intensity. Both the intensity of juiciness and tenderness of patties containing GABA also scored lower than the control, based on the NaCl reduction. These results were consistent with the quality characteristics (cooking loss and texture profile analysis). Nevertheless, overall acceptability of the pork patties showed that up to 1.5%, patties containing GABA did not significantly differ from the control. Consequently, the results indicated that GABA has a potential application in meat products, but also manifested a deterioration of quality by the NaCl reduction, which warrants further exploration.
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: Byeongsoo
authors.initials: B
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: GABA; low sodium; physicochemical; pork patties; sensory