Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

다국어 초록 (Multilingual Abstract)

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and foodpreservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis andso on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavorenhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing thespray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by inc-reasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of theNaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex signifi-cantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaClwith MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaClwith MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as highcooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavorenhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

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