Academic Journal
Hypoxanthine enhances the cured meat taste
| العنوان: | Hypoxanthine enhances the cured meat taste |
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| المؤلفون: | Ichimura, Sayaka, Nakamura, Yukinobu, Yoshida, Yuka, Hattori, Akihito |
| المصدر: | Animal Science Journal ; volume 88, issue 2, page 379-385 ; ISSN 1344-3941 1740-0929 |
| بيانات النشر: | Wiley |
| سنة النشر: | 2016 |
| المجموعة: | Wiley Online Library (Open Access Articles via Crossref) |
| الوصف: | We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate‐related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine‐5′‐monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose‐dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.1111/asj.12625 |
| الاتاحة: | http://dx.doi.org/10.1111/asj.12625 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fasj.12625 https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.12625 |
| Rights: | http://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: | edsbas.9A77827B |
| قاعدة البيانات: | BASE |
| DOI: | 10.1111/asj.12625 |
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