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Research Article
ScienceAsia 26 (2000) : 219-224 |doi: 10.2306/scienceasia1513-1874.2000.26.219
Production of Meat-Like Flavor
Saiyavit Varavinitaa,*, Sujin Shobsngobb, Mate Bhidyachakorawata and Manop
Suphantharikaa
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
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