Cargando…

Hypoxanthine enhances the cured meat taste

We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free ami...

Descripción completa

Detalles Bibliográficos
Autores principales: Ichimura, Sayaka, Nakamura, Yukinobu, Yoshida, Yuka, Hattori, Akihito
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5298013/
https://www.ncbi.nlm.nih.gov/pubmed/27169902
http://dx.doi.org/10.1111/asj.12625
_version_ 1782505820579168256
author Ichimura, Sayaka
Nakamura, Yukinobu
Yoshida, Yuka
Hattori, Akihito
author_facet Ichimura, Sayaka
Nakamura, Yukinobu
Yoshida, Yuka
Hattori, Akihito
author_sort Ichimura, Sayaka
collection PubMed
description We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate‐related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine‐5′‐monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose‐dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste.
format Online
Article
Text
id pubmed-5298013
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher John Wiley and Sons Inc.
record_format MEDLINE/PubMed
spelling pubmed-52980132017-02-22 Hypoxanthine enhances the cured meat taste Ichimura, Sayaka Nakamura, Yukinobu Yoshida, Yuka Hattori, Akihito Anim Sci J Original Articles We evaluated the enhancement of cured meat taste during maturation by sensory analysis. We focused on the heat‐stable sarcoplasmic fraction (HSSF) to identify the factors related to cured meat taste. Because the dry matter of HSSF contained more than 30% nitrogen, nitrogen compounds such as free amino acids, small peptides and adenosine triphosphate‐related compounds seemed to be the important components of HSSF. The samples cured with HSSF for 2 h exhibited the same taste profile as ones cured without HSSF for 168 h. Therefore, the changes in the amount and fractions of nitrogen compounds were examined in HSSF during incubation from 0 to 168 h. The concentration of hypoxanthine (Hx) gradually increased, while inosine‐5′‐monophosphate decreased during the incubation. The samples cured with pickles containing various concentrations of Hx were subjected to sensory analysis. The addition of Hx, in a dose‐dependent fashion, enhanced cured meat taste by maturation for 2 h. It was concluded that Hx is essential for the enhancement of cured meat taste. John Wiley and Sons Inc. 2016-05-12 2017-02 /pmc/articles/PMC5298013/ /pubmed/27169902 http://dx.doi.org/10.1111/asj.12625 Text en © 2016 The Authors. Animal Science Journal published by John Wiley & Sons Australia, Ltd on behalf of Japanese Society of Animal Science This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Articles
Ichimura, Sayaka
Nakamura, Yukinobu
Yoshida, Yuka
Hattori, Akihito
Hypoxanthine enhances the cured meat taste
title Hypoxanthine enhances the cured meat taste
title_full Hypoxanthine enhances the cured meat taste
title_fullStr Hypoxanthine enhances the cured meat taste
title_full_unstemmed Hypoxanthine enhances the cured meat taste
title_short Hypoxanthine enhances the cured meat taste
title_sort hypoxanthine enhances the cured meat taste
topic Original Articles
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5298013/
https://www.ncbi.nlm.nih.gov/pubmed/27169902
http://dx.doi.org/10.1111/asj.12625
work_keys_str_mv AT ichimurasayaka hypoxanthineenhancesthecuredmeattaste
AT nakamurayukinobu hypoxanthineenhancesthecuredmeattaste
AT yoshidayuka hypoxanthineenhancesthecuredmeattaste
AT hattoriakihito hypoxanthineenhancesthecuredmeattaste