Umami Characteristics and Taste Improvement Mechanism of Meat

• 발행기관: 한국축산식품학회
• 저자명: Md. Jakir Hossain AMM Nurul Alam Eun-Yeong Lee Young-Hwa Hwang Seon-Tea Joo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제3호, 515~532쪽, 전체 18쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.05.01

국문 초록

Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.

목차

Introduction

The Evolution of Umami as the Fifth Fundamental Taste

Mechanism of Umami Flavor Reception

Compounds That Enhance Umami Flavor

Umami Attributes in Different Foods

Health Benefits of Umami Compounds

Evaluation of the Umami Flavor Intensity

The Synergistic Mechanism Behind the Perception of Umami Taste

키워드

taste umami taste meat umami mechanism umami compounds