ScienceAsia 26 (2000) : 219-224 |doi: 10.2306/scienceasia1513-1874.2000.26.219

Production of Meat-Like Flavor

Saiyavit Varavinita^a,*, Sujin Shobsngob^b, Mate Bhidyachakorawat^a and Manop Suphantharika^a

ABSTRACT: Meat-like flavors, prepared by digestion of cooked meats by protease, followed by refluxing the mixture of meat hydrolysates, yeast extract, cysteine or methionine and glucose to obtain meat-like flavors. The sensory evaluation data for beef flavors compared to commercial beef (CB) flavor showed that the prepared flavor BH10YE was the best, among BH-R and BH20YE, and significantly different from CB (P 0.05). The prepared pork flavors, PH10YE, PH20YE and PH-R, exhibited higher sensory scores than that of commercial pork flavor (CP) (P 0.05) in which PH10YE was found to be more accepted than PH20YE. However, the prepared chicken flavors ,CH10YE and CH20YE, were not significantly different from commercial chicken flavor (CC) (P0.05).

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a Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand
b Department of Chemistry, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.


* Corresponding author, E-mail: scsva@mucc.mahidol.ac.th

Received 27 Apr 2000, Accepted 24 Nov 2000