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Ma F, Li Y, Zhang Y, Zhang Q, Li X, Cao Q, Ma H, Xie D, Zhang B, Yu J, Li X, Xie Q, Wan G, Guo M, Guo J, Yin J, Liu G. Effects of umami substances as taste enhancers on salt reduction in meat products: A review. Food Res Int 2024; 185:114248. [PMID: 38658067 DOI: 10.1016/j.foodres.2024.114248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 03/13/2024] [Accepted: 03/15/2024] [Indexed: 04/26/2024]
Abstract
Sodium is one of the essential additives in meat processing, but excessive sodium intake may increase risk of hypertension and cardiovascular disease. However, reducing salt content while preserving its preservative effect, organoleptic properties, and technological characteristics poses challenges. In this review, the mechanism of salt reduction of umami substances was introduced from the perspective of gustation-taste interaction, and the effects of the addition of traditional umami substances (amino acids, nucleotides, organic acids(OAs)) and natural umami ingredients (mushrooms, seaweeds, tomatoes, soybeans, tea, grains) on the sensory properties of the meat with reduced-salt contents were summarized. In addition, the impacts of taste enhancers on eating quality (color, sensory, textural characteristics, and water-holding capacity (WHC)), and processing quality (lipid oxidation, pH) of meat products (MP) and their related mechanisms were also discussed. Among them, natural umami ingredients exhibit distinct advantages over traditional umami substances in terms of enhancing quality and nutritional value. On the basis of salt reduction, natural umami ingredients improve the flavor, texture, WHC and antioxidant capacity. This comprehensive review may provide the food industry with a theoretical foundation for mitigating salt consumption through the utilization of umami substances and natural ingredients.
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Affiliation(s)
- Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Yuanlv Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jia Yu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guoling Wan
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia 750021, China.
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Ahmmed MK, Carne A, Wu H, El-Din Ahmed Bekhit A. Navigating the depths of marine lipids: From extraction efficiency to flavour enhancement. Food Chem X 2023; 20:100958. [PMID: 38022736 PMCID: PMC10661498 DOI: 10.1016/j.fochx.2023.100958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2023] Open
Affiliation(s)
- Mirja Kaizer Ahmmed
- Department of Fishing and Post-harvest Technology, Faculty of Fisheries, Chattogram Veterinary and Animal Sciences University, Khulshi, Chattogram 4225, Bangladesh
- Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Haizhou Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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Demircan E, Aydar EF, Mertdinc Mertdinç Z, Kasapoglu Kasapoğlu KN, Ozcelik Özçelik B. 3D printable vegan plant-based meat analogue: Fortification with three different mushrooms, investigation of printability, and characterization. Food Res Int 2023; 173:113259. [PMID: 37803572 DOI: 10.1016/j.foodres.2023.113259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/30/2023] [Accepted: 07/08/2023] [Indexed: 10/08/2023]
Abstract
In this study, a meat analogue formulation prepared using different protein sources as a printable ink for 3D printers and fortified with three different mushroom cultivars (reishi, Ganoderma lucidum (GL); saffron milk-cap, Lactarius deliciosus (LD); and oyster, Pleurotus ostreatus (PO)). 3D printing performance of the prepared inks was evaluated by factorial design in terms of nozzle height, printing speed, and flow compensation. New methods of maximum layer height and reprintability of plant-based meat analogues were conducted for the first time. Inks were characterized by analyzing rheological properties, microstructure, color characteristics, texture profile, cooking loss, amino acid content, and sensory evaluation. Results showed that the nozzle height and printing speed were found to be most effective on accuracy of prints and smoothness of layers. All inks (C, GL, LD and PO) represented shear-thinning and gel-like viscoelastic behavior (G' > G″) with predominant elasticity (tan δ < 1). Therefore they were suited for 3D printing and possessed supporting the following layers for additive manufacturing as well as meeting the criteria for a stable structure. Meat analogue was printed successfully without perceived defects in all formulations, except the GL was looking linty. LD and PO inks brought the advantage of recycling as a result of their re-printability whereas GL could not. Moreover, mushroom fortification reduced hardness, stiffness, springiness, and chewiness properties of the meat analogues whereas it increased the juiciness with reasonable overall acceptance. Mushroom fortification also enhanced the nutritional value and improved release of umami amino acids. The findings of the study demonstrated that mushrooms could be a functional and nutritious candidate for 3D printable plant-based meat analogues.
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Affiliation(s)
- Evren Demircan
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Elif Feyza Aydar
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Zehra Mertdinc Mertdinç
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Kadriye Nur Kasapoglu Kasapoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye.
| | - Beraat Ozcelik Özçelik
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak TR-34469, Istanbul, Turkiye; Bioactive Research & Innovation Food Manufac. Indust. Trade Ltd., Katar Street, Teknokent ARI-3, B110, Sarıyer 34467, Istanbul, Turkiye.
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Soleymani Majd N, Coe S, Lightowler H, Thondre PS. The effect of high-polyphenol sumac ( Rhus coriaria) on food intake using sensory and appetite analysis in younger and older adults: A randomized controlled trial. Food Sci Nutr 2023; 11:3833-3843. [PMID: 37457172 PMCID: PMC10345699 DOI: 10.1002/fsn3.3369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 03/17/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Aging is accompanied by a decline in appetite and food intake with associated deficiencies in both macronutrients and micronutrients. The aim of this study was to investigate the impact of adding Iranian brown sumac (Rhus coriaria) (CIBS) into butternut squash soup on sensory evaluation and food intake among older adults (n = 20; >65 years old) and younger adults (n = 20; 18-35 years old). To evaluate the polyphenol content and antioxidant activity of the sumac samples, a Folin-Ciocalteu assay (FCR) and ferric ion reducing antioxidant power (FRAP) assay were used, respectively. L-glutamic acid was assessed using a Megazyme L-glutamic acid assay. Compusense software was used to assess the sensory evaluation attributes of free-living older adults and younger adults receiving different doses of sumac in butternut squash soup. Nutritics software was used to assess food intake following the addition of 0.37 g of sumac to soup. CIBS was selected based on a preliminary assessment in vitro for L-glutamic acid, antioxidant, and polyphenol content of six varieties of sumac. Sensory evaluation results revealed that the difference in perceived intensity of brown color between the soup samples with different doses of CIBS was greater in the younger adults' group (p = .001) than in older adults (p = .037). In addition, the food intake study found that during the ad libitum lunch, older adults consumed more energy (kcal; p = .014), protein (g; p = .025), carbohydrate (g; p = .013), and fat (g; p = .002) after soup with sumac compared to control soup. The overall findings of this study suggest that the addition of sumac to food may have a potential benefit in enhancing ad libitum lunch intake in older adults leading to effective management of malnutrition. This may promote healthy aging and minimize the burden and the consequences of anorexia of aging as main public health concerns.
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Affiliation(s)
- Nasim Soleymani Majd
- Oxford Brookes Centre for Nutrition and Health (OxBCNH), Department of Sport, Health Sciences and Social Work, Faculty of Health and Life SciencesOxford Brookes UniversityOxfordUK
| | - Shelly Coe
- Oxford Brookes Centre for Nutrition and Health (OxBCNH), Department of Sport, Health Sciences and Social Work, Faculty of Health and Life SciencesOxford Brookes UniversityOxfordUK
| | - Helen Lightowler
- Oxford Brookes Centre for Nutrition and Health (OxBCNH), Department of Sport, Health Sciences and Social Work, Faculty of Health and Life SciencesOxford Brookes UniversityOxfordUK
| | - Pariyarath Sangeetha Thondre
- Oxford Brookes Centre for Nutrition and Health (OxBCNH), Department of Sport, Health Sciences and Social Work, Faculty of Health and Life SciencesOxford Brookes UniversityOxfordUK
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Hutasingh N, Chuntakaruk H, Tubtimrattana A, Ketngamkum Y, Pewlong P, Phaonakrop N, Roytrakul S, Rungrotmongkol T, Paemanee A, Tansrisawad N, Siripatrawan U, Sirikantaramas S. Metabolite profiling and identification of novel umami compounds in the chaya leaves of two species using multiplatform metabolomics. Food Chem 2023; 404:134564. [DOI: 10.1016/j.foodchem.2022.134564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/16/2022] [Accepted: 10/08/2022] [Indexed: 11/07/2022]
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Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults: Re-Analysis with a Focus on Sustainability. Nutrients 2023; 15:nu15020470. [PMID: 36678341 PMCID: PMC9865550 DOI: 10.3390/nu15020470] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/08/2023] [Accepted: 01/14/2023] [Indexed: 01/18/2023] Open
Abstract
Older adults may gain health benefits from the consumption of animal-based protein-rich foods, but environmental pressures suggest advocating some meat and dairy foods over others, and understanding the barriers and facilitators for consuming these different foods would be of value. Existing data on the barriers to and facilitators of the consumption of meat and dairy products were re-analysed for differing effects for white, red, and processed meat consumption and for yoghurt, soft cheese, and hard cheese consumption. White meat consumption was associated with fewer concerns over spoilage and waste and stronger perceptions that meat is convenient (smallest Beta = 0.135, p = 0.01), while red and processed meat consumption were positively associated with liking /taste, appearance, and convenience (smallest Beta = 0.117, p = 0.03). Yoghurt and soft cheese consumption were positively associated with liking/taste and medical concerns, and fewer concerns over ability and habit (smallest Beta = -0.111, p = 0.05), while hard cheese consumption was only associated with liking/taste (Beta = 0.153, p = 0.01). Taken together, these data suggest that enhancing or promoting the enjoyment, taste, visual appeal, and ease-of-consumption of the more sustainable meat and dairy options may be of value in encouraging the consumption of these foods in older adults.
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Pu D, Shan Y, Qiao K, Zhang L, Sun B, Zhang Y. Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:700-709. [PMID: 36534057 DOI: 10.1021/acs.jafc.2c06293] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), the highest replacement ratios of monosodium glutamate and l-alanine (Ala) were 10 and 20% in sodium chloride solution without saltiness intensity decrease, respectively. The highest replacement ratios of l-glycine (Gly) and Ala were 10 and 20% compared to 6.00 g/L, respectively. Temporal dominance of sensations analysis figured out that gum Arabic (GA) could compensate for the decrease of the retention time and increase the overall saltiness perception in the sodium-reduced sample. Quartz crystal microbalance with dissipation results showed that Ala and Gly could inhibit the binding of Na+ to mucin, thereby increasing the saltiness perception. GA exhibited the best saltiness enhancement effect in sodium-reduced solution by producing the nanoparticles from GA, decreasing the stability of the solution system, enhancing the loading effect of mucin on Na+, and prolonging the saltiness perception.
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Affiliation(s)
- Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Yimeng Shan
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Kaina Qiao
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
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8
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Go HY, Lee SH, Kim HY. The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings. Food Sci Anim Resour 2022; 42:593-608. [PMID: 35855265 PMCID: PMC9289801 DOI: 10.5851/kosfa.2022.e24] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 04/29/2022] [Accepted: 05/09/2022] [Indexed: 11/14/2022] Open
Abstract
The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.
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Affiliation(s)
- Ha-Yoon Go
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Sol-Hee Lee
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea
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Wang S, Dermiki M, Methven L, Kennedy OB, Cheng Q. Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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10
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França F, Harada-Padermo SDS, Frasceto RA, Saldaña E, Lorenzo JM, Vieira TMFDS, Selani MM. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112724] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Karwowska M, Kononiuk AD. Effect of nitrate reduction and storage time on the antioxidative properties, biogenic amines and amino acid profile of dry fermented loins. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Małgorzata Karwowska
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
| | - Anna D. Kononiuk
- Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Lublin 20‐704 Poland
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences ul Tuwima 10 Olsztyn 10‐748 Poland
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Thomas A, Boobyer C, Borgonha Z, van den Heuvel E, Appleton KM. Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults. Foods 2021; 10:foods10112828. [PMID: 34829109 PMCID: PMC8619839 DOI: 10.3390/foods10112828] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
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Rizzo G, Goggi S, Giampieri F, Baroni L. A review of mushrooms in human nutrition and health. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.025] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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14
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Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea. Animals (Basel) 2021; 11:ani11092565. [PMID: 34573531 PMCID: PMC8466627 DOI: 10.3390/ani11092565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/27/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022] Open
Abstract
This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of spent hen (p < 0.05). The pH of broiler thigh was significantly higher than that of the other treatments (p < 0.05), while on the other hand spent hen breast had a lower value than other treatments (p < 0.05). The redness of the thigh of both types was more than that of the breast (p < 0.05). In contrast, the yellowness of the breast of the two types was more than that of the thigh of both types. The changes in organoleptic characteristics of broiler was higher than that of spent hen, and the aroma patterns detected using the electronic nose were markedly different in terms of the type of meat. Spent hens are generally considered to have lower consumption rates than broilers because they have a lower taste and aroma. Therefore, the results of this study suggest that processing or additives are required in the distribution method of spent hens.
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Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
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Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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Harada-Padermo SDS, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMFDS. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: A study case of application in corn extruded snacks. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110806] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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17
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Patinho I, Selani MM, Saldaña E, Bortoluzzi ACT, Rios-Mera JD, da Silva CM, Kushida MM, Contreras-Castillo CJ. Agaricus bisporus mushroom as partial fat replacer improves the sensory quality maintaining the instrumental characteristics of beef burger. Meat Sci 2021; 172:108307. [DOI: 10.1016/j.meatsci.2020.108307] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 05/27/2020] [Accepted: 09/02/2020] [Indexed: 01/24/2023]
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18
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Grasso S, Jaworska S. Part Meat and Part Plant: Are Hybrid Meat Products Fad or Future? Foods 2020; 9:E1888. [PMID: 33348859 PMCID: PMC7767298 DOI: 10.3390/foods9121888] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/15/2020] [Accepted: 12/17/2020] [Indexed: 02/07/2023] Open
Abstract
There is a growing interest in flexitarian diets, which has resulted in the commercialisation of new hybrid meat products, containing both meat and plant-based ingredients. Consumer attitudes towards hybrid meat products have not been explored, and it is not clear which factors could affect the success of such products. This study is the first to overview of the UK hybrid meat product market and to explore consumer's attitudes towards hybrid meat products in 201 online reviews, using tools and techniques of corpus linguistics (language analysis). In the positive reviews, consumers emphasised the taste dimension of the hybrid meat products, seeing them as healthier options with good texture and easy to prepare. The negative reviews related to the poor sensory quality and not to the concept of hybridity itself. Using a multidisciplinary approach, our findings revealed valuable insights into consumer attitudes and highlighted factors to consider to market new hybrid meat products effectively.
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Affiliation(s)
- Simona Grasso
- Institute of Food, Nutrition and Health (IFNH), School of Agriculture Policy and Development, University of Reading, Reading RG6 6EU, UK
| | - Sylvia Jaworska
- Department of English Language and Applied Linguistics, University of Reading, Reading RG6 6AH, UK;
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19
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SANTOS FFD, DANTAS NM, SIMONI NK, PONTES LS, PINTO-e-SILVA MEM. Are foods naturally rich in glutamic acid an alternative to sodium reduction? FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.08819] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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20
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Wang S, Tonnis BD, Wang ML, Zhang S, Adhikari K. Investigation of Monosodium Glutamate Alternatives for Content of Umami Substances and Their Enhancement Effects in Chicken Soup Compared to Monosodium Glutamate. J Food Sci 2019; 84:3275-3283. [PMID: 31602667 DOI: 10.1111/1750-3841.14834] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2019] [Revised: 08/31/2019] [Accepted: 09/04/2019] [Indexed: 11/30/2022]
Abstract
This research aimed to compare the effects of monosodium glutamate (MSG) and its alternatives on sensory characteristics of chicken soup. High-performance liquid chromatography analysis was carried out to quantify umami substances in potential MSG alternatives. Two mushroom extracts (CE and MC), one tomato extract (TC), and one yeast extract (YE) powders were selected due to their high equivalent umami concentration (EUC). These extracts together with MSG were then applied individually at four different levels (CE, MC, TC, MSG: 0.05%, 0.1%, 0.2%, 0.4%; YE: 0.0125%, 0.025%, 0.05%, 0.1%) in chicken soup in order to compare their impact on major sensory attributes using the degree of difference from control (DODC) test. Our results showed that all four extracts at all the usage levels exhibited an enhancement effect on the overall flavor, meaty flavor, saltiness, and umami taste. The extent of enhancement depended on the type of the alternative and its usage level. Higher levels of MSG alternatives (except YE) suppressed the chicken flavor. YE had similar enhancement effects as MSG on umami and salty tastes already at lower usage levels. At the lowest concentration, TC showed a stronger enhancement effect than MSG, but its effect on most attributes decreased as the usage dose increased. Compared to CE, the other mushroom extract MC resembled MSG at most levels. Overall, the closest synergistic effect in chicken soup was noted with 0.1% MSG, 0.1% MC, and 0.025% YE. PRACTICAL APPLICATION: This study compared the enhancement effects of MSG and selected alternatives in chicken soup. Results will help food manufacturers who would like to replace MSG with natural umami substances in soup products to enhance flavor and reduce sodium chloride.
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Affiliation(s)
- Shangci Wang
- Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, Griffin, GA, U.S.A
| | - Brandon D Tonnis
- Plant Genetic Resources Conservation Unit, USDA-ARS, Griffin, GA, 30223, U.S.A
| | - Ming Li Wang
- Plant Genetic Resources Conservation Unit, USDA-ARS, Griffin, GA, 30223, U.S.A
| | - Shaokang Zhang
- Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, Griffin, GA, U.S.A
| | - Koushik Adhikari
- Dept. of Food Science and Technology, Univ. of Georgia-Griffin Campus, Griffin, GA, U.S.A
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21
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Delgado-Pando G, Allen P, Kerry JP, O'Sullivan MG, Hamill RM. Optimising the acceptability of reduced-salt ham with flavourings using a mixture design. Meat Sci 2019; 156:1-10. [DOI: 10.1016/j.meatsci.2019.05.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/10/2019] [Accepted: 05/11/2019] [Indexed: 12/31/2022]
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22
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Grasso S, Smith G, Bowers S, Ajayi OM, Swainson M. Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology 2019; 56:3126-3135. [PMID: 31205367 PMCID: PMC6542885 DOI: 10.1007/s13197-018-3552-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/30/2018] [Accepted: 12/10/2018] [Indexed: 11/30/2022]
Abstract
The study aimed to investigate the effect of introducing texturized soy protein (TSP) at different levels (15% and 30%) with and without nutritional yeast as flavour enhancer on the sensory and instrumental quality of beef meatballs, compared to a soy and yeast-free control. Proximate analysis, colour, instrumental texture, cook loss, and sensory quality were investigated. Sixty participants assessed the samples using Check-all-that-apply (CATA) questions and hedonic scales. Overall, the texture of all TSP-containing samples received significantly higher acceptability scores than control, while 15% TSP with yeast received the highest flavour and overall acceptability scores. Penalty-lift analysis of CATA terms identified the main drivers for liking as “moist looking”, “juicy”, “soft” and “crumbly and easy to cut”. Control samples were significantly more often associated than the other recipes to the term “hard”, a key driver for dislike and the least associated to “soft” and “crumbly and easy to cut”. Adding 15–30% TSP with or without yeast inclusion could be beneficial for the development of future meat hybrids with acceptable sensory quality.
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Affiliation(s)
- Simona Grasso
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Gabrielle Smith
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Sophie Bowers
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Oluseyi Moses Ajayi
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
| | - Mark Swainson
- National Centre for Food Manufacturing, College of Sciences, University of Lincoln, Lincoln, UK
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23
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van den Heuvel E, Newbury A, Appleton KM. The Psychology of Nutrition with Advancing Age: Focus on Food Neophobia. Nutrients 2019; 11:E151. [PMID: 30642027 PMCID: PMC6356997 DOI: 10.3390/nu11010151] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 01/04/2019] [Accepted: 01/07/2019] [Indexed: 12/21/2022] Open
Abstract
Many factors impact on eating behaviour and nutritional status in older adults. Strategies can be suggested to combat the impact of these factors, including the development of novel food products, but food neophobia ("the reluctance to eat and/or avoidance of novel foods") may be a barrier to the acceptance of these foods/products. This work aimed to investigate associations between food neophobia, physical disadvantage, and demographic characteristics in adults over 55 years old. Cross-sectional data from 377 older adults was analysed for relationships between food neophobia scores and physical disadvantage (denture wearing, help with food shopping and/or preparing, and risk of sarcopenia), controlling for age group, gender, living status, education, and employment level. Initial analyses demonstrated higher food neophobia scores in association with denture wearing (Beta = 0.186, p = 0.001). However, when demographic characteristics were also considered, food neophobia scores were no longer related to denture wearing (Beta = 0.069, p = 0.226) but instead were related to a higher age, living alone, and a shorter education (smallest Beta = -0.104, p = 0.048). Food neophobia may thus act as a barrier to the consumption of novel foods/products in those who are of higher age, are living alone, and have a shorter education.
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Affiliation(s)
- Emmy van den Heuvel
- Research Centre for Behaviour Change, Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole BH12 5BB, UK.
| | - Annie Newbury
- Research Centre for Behaviour Change, Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole BH12 5BB, UK.
| | - Katherine M Appleton
- Research Centre for Behaviour Change, Department of Psychology, Faculty of Science and Technology, Bournemouth University, Poole BH12 5BB, UK.
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24
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Identification of a novel umami compound in potatoes and potato chips. Food Chem 2018; 240:1219-1226. [DOI: 10.1016/j.foodchem.2017.08.043] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Revised: 06/03/2017] [Accepted: 08/13/2017] [Indexed: 11/22/2022]
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25
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Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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26
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Field KM, Duncan AM, Keller HH, Stark KD, Duizer LM. Effect of Micronutrient Powder Addition on Sensory Properties of Foods for Older Adults. J Food Sci 2017; 82:2448-2455. [DOI: 10.1111/1750-3841.13849] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/30/2017] [Accepted: 07/19/2017] [Indexed: 11/28/2022]
Affiliation(s)
| | - Alison M. Duncan
- Dept. of Human Health and Nutritional Sciences; Univ. of Guelph; Guelph ON Canada
| | - Heather H. Keller
- Schlegel-Univ. of Waterloo Research Inst. for Aging, Dept. of Kinesiology; Univ. of Waterloo; Waterloo ON Canada
| | - Ken D. Stark
- Schlegel-Univ. of Waterloo Research Inst. for Aging, Dept. of Kinesiology; Univ. of Waterloo; Waterloo ON Canada
| | - Lisa M. Duizer
- Dept. of Food Science; Univ. of Guelph; Guelph ON Canada
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27
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Tafazoli S, Vo TD, Petersen A, Constable A, Coulet M, Phothirath P, Lang J, Baldwin N. Genotoxicity, acute and subchronic toxicity evaluation of savory food ingredients. Regul Toxicol Pharmacol 2017; 87:71-87. [DOI: 10.1016/j.yrtph.2017.05.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 04/30/2017] [Accepted: 05/03/2017] [Indexed: 10/19/2022]
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28
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Akesowan A. Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms. Journal of Food Science and Technology 2016; 53:3661-3674. [PMID: 28017981 DOI: 10.1007/s13197-016-2332-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/16/2016] [Accepted: 08/25/2016] [Indexed: 11/26/2022]
Abstract
Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2 °C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.
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Affiliation(s)
- Adisak Akesowan
- Department of Food Science and Technology, School of Science and Technology, University of the Thai Chamber of Commerce, 126/1 Vibhavadee-Rangsit Rd., Dindaeng, Bangkok, 10400 Thailand
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29
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Ziylan C, Kremer S, Eerens J, Haveman-Nies A, de Groot LC. Effect of meal size reduction and protein enrichment on intake and satiety in vital community-dwelling older adults. Appetite 2016; 105:242-8. [DOI: 10.1016/j.appet.2016.05.032] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Revised: 05/23/2016] [Accepted: 05/24/2016] [Indexed: 10/21/2022]
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30
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Consumer acceptance of dishes in which beef has been partially substituted with mushrooms and sodium has been reduced. Appetite 2016; 105:449-59. [DOI: 10.1016/j.appet.2016.06.018] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2015] [Revised: 05/27/2016] [Accepted: 06/13/2016] [Indexed: 11/18/2022]
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31
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Affiliation(s)
- Miho Imamura
- Research and Development Division; Kikkoman Corporation; 399 Noda Noda-city Chiba 278-0037 Japan
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32
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Affiliation(s)
- Katherine Field
- Department of Food Science; University of Guelph; Guelph Ontario Canada N1G 2W1
| | - Lisa M. Duizer
- Department of Food Science; University of Guelph; Guelph Ontario Canada N1G 2W1
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33
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Appleton KM. Barriers to and Facilitators of the Consumption of Animal-Based Protein-Rich Foods in Older Adults. Nutrients 2016; 8:187. [PMID: 27043615 PMCID: PMC4848656 DOI: 10.3390/nu8040187] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2016] [Revised: 03/16/2016] [Accepted: 03/24/2016] [Indexed: 01/06/2023] Open
Abstract
Protein intakes in the older population can be lower than recommended for good health, and while reasons for low protein intakes can be provided, little work has attempted to investigate these reasons in relation to actual intakes, and so identify those of likely greatest impact when designing interventions. Questionnaires assessing: usual consumption of meat, fish, eggs and dairy products; agreement/disagreement with reasons for the consumption/non-consumption of these foods; and several demographic and lifestyle characteristics; were sent to 1000 UK community-dwelling adults aged 65 years and over. In total, 351 returned questionnaires, representative of the UK older population for gender and age, were suitable for analysis. Different factors were important for consumption of the four food groups, but similarities were also found. These similarities likely reflect issues of particular concern to both the consumption of animal-based protein-rich foods and the consumption of these foods by older adults. Taken together, these findings suggest intakes to be explained by, and thus that strategies for increasing consumption should focus on: increasing liking/tastiness; improving convenience and the effort required for food preparation and consumption; minimizing spoilage and wastage; and improving perceptions of affordability or value for money; freshness; and the healthiness of protein-rich foods.
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Affiliation(s)
- K M Appleton
- Research Centre for Behaviour Change, Department of Psychology, Bournemouth University, Poole House, Fern Barrow, Poole BH12 5BB, UK.
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34
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Methven L, Jiménez-Pranteda ML, Lawlor JB. Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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35
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Caporaso N, Formisano D. Developments, applications, and trends of molecular gastronomy among food scientists and innovative chefs. FOOD REVIEWS INTERNATIONAL 2015. [DOI: 10.1080/87559129.2015.1094818] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Dermiki M, Prescott J, Sargent LJ, Willway J, Gosney MA, Methven L. Novel flavours paired with glutamate condition increased intake in older adults in the absence of changes in liking. Appetite 2015; 90:108-13. [DOI: 10.1016/j.appet.2015.03.002] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2014] [Revised: 02/16/2015] [Accepted: 03/01/2015] [Indexed: 11/25/2022]
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37
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Tsikritzi R, Wang J, Collins VJ, Allen VJ, Mavrommatis Y, Moynihan PJ, Gosney MA, Kennedy OB, Methven L. The Effect of Nutrient Fortification of Sauces on Product Stability, Sensory Properties, and Subsequent Liking by Older Adults. J Food Sci 2015; 80:S1100-10. [DOI: 10.1111/1750-3841.12850] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2014] [Accepted: 02/22/2015] [Indexed: 11/29/2022]
Affiliation(s)
- Roussa Tsikritzi
- Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights Reading RG6 6AP U.K
| | - Jianqiu Wang
- Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights Reading RG6 6AP U.K
| | - Vanessa J. Collins
- Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights Reading RG6 6AP U.K
| | - Victoria J. Allen
- Clinical Health Sciences; Univ. of Reading; London Rd. Reading Berkshire RG1 5AQ U.K
| | - Yiannis Mavrommatis
- School of Sport, Health and Applied Science; St Mary's Univ. College; Waldegrave Rd. Twickenham London TW1 4SX U.K
| | - Paula J. Moynihan
- Inst. for Ageing and Health; Newcastle Univ; Framlington Place Newcastle upon Tyne NE2 4BW U.K
| | - Margot A. Gosney
- Clinical Health Sciences; Univ. of Reading; London Rd. Reading Berkshire RG1 5AQ U.K
| | - Orla B. Kennedy
- Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights Reading RG6 6AP U.K
| | - Lisa Methven
- Dept. of Food and Nutritional Sciences; Univ. of Reading; Whiteknights Reading RG6 6AP U.K
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38
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Myrdal Miller A, Mills K, Wong T, Drescher G, Lee S, Sirimuangmoon C, Schaefer S, Langstaff S, Minor B, Guinard JX. Flavor-Enhancing Properties of Mushrooms in Meat-Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms. J Food Sci 2014; 79:S1795-804. [DOI: 10.1111/1750-3841.12549] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2014] [Accepted: 05/05/2014] [Indexed: 11/28/2022]
Affiliation(s)
| | - K. Mills
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - T. Wong
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - G. Drescher
- The Culinary Inst. of America at Greystone; St. Helena CA USA
| | - S.M. Lee
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | - C. Sirimuangmoon
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | - S. Schaefer
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
| | | | - B. Minor
- The Culinary Inst. of America at Greystone; St. Helena CA USA
- Mushroom Council; San José CA USA
| | - J.-X Guinard
- Dept. of Food Science and Technology; Univ. of California; Davis CA USA
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