Monoammonium Glutamate: What Is Its Potential in the Reduction of Sodium Content in Different Food Matrices?

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2024-10-27 DOI:10.1111/joss.12952

Renata Abadia Reis Rocha, Lenízy Cristina Reis Rocha, Carla Saraiva Gonçalves, Fernanda Rezende Abrahão, Roney Alves da Rocha, João de Deus Souza Carneiro

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Abstract

The objective of the study was to assess the efficacy of monoammonium glutamate (MAG) in reducing the sodium chloride (NaCl) content (CCRD) of food matrices, including shoestring potatoes, requeijão cheese, and beef burgers. To this end, a time intensity (TI) analysis, temporal dominance of sensations (TDSs), and acceptance tests were employed to evaluate the NaCl reduction in various food items. The TI analysis showed that all experimental units had a mean salty taste intensity that equaled or exceeded the control. The TDS profiles of shoestring potatoes and requeijão cheese and the control were similar. However, the requeijão cheese exhibited significantly lower acceptance than the controls. The food matrices influenced the potential use of MAG and the CCRD. The addition of 2% MAG to the formulation reduced the NaCl content by up to 50% in shoestring potatoes and 65% in beef burgers without compromising the temporal perception of a salty taste and sensory acceptance.

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谷氨酸一铵：谷氨酸一铵：它在降低不同食品基质中钠含量方面有何潜力？

这项研究的目的是评估谷氨酸一铵（MAG）在降低食品基质（包括鞋带土豆、refeijão 奶酪和牛肉汉堡）中氯化钠（NaCl）含量（CCRD）方面的功效。为此，采用了时间强度（TI）分析、时间优势感觉（TDS）和接受度测试来评估各种食品中氯化钠含量的降低情况。时间强度分析表明，所有实验单位的平均咸味强度都等于或超过对照组。鞋带土豆和 requeijão 奶酪的 TDS 曲线与对照组相似。不过，refeijão 奶酪的接受度明显低于对照组。食品基质影响了 MAG 和 CCRD 的潜在用途。在配方中添加 2% 的 MAG 可使土豆条中的氯化钠含量降低 50%，使牛肉汉堡中的氯化钠含量降低 65%，但不会影响咸味的时间感和感官接受度。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.