Can umami taste be an adequate tool for reducing sodium in food preparations?

Researches indicate that the Brazilian population is still consuming sodium in excess and national epidemiological studies, have not verified the impact of taste modifications provided by the formulations available on the market and in homemade meals. The objective is to verify whether the basic umami taste, in the form of monosodium glutamate (MSG) monohydrate, is an alternative for reducing sodium in the preparation of meals. Also, to confirm the ideal concentration of MSG equivalent to acceptance with salt, and the impact of an explanatory video about warnings of salt excess on consumer behaviour, regarding the intention to use table salt in meals. For this study, three concentrations of sodium were used in the preparations rice and ground meat: one with the intrinsic sodium of the food, one with the addition of salt, 1 g for 100 g of rice and for meat, and one with salt and MSG, for 100 g of rice, 0.54% are of salt and 0.43% are of MSG and for 100 g of meat, 0.55% are of salt and 0.44% are of MSG. All quantities were suggested by a previous study, confirmed in a sensorial pre-test. The acceptability of preparations was assessed by the preference test. The levels of sodium and glutamic acid in the test preparations were also analysed. The results showed no significant difference between the exposed to the video. This study showed a sodium reduction of at least 30% in rice and 33% in ground meat, two kinds of meals widely consumed in Brazil, maintaining the same acceptance. These data suggest that the partial substitution of NaCl with MSG/umami can be an alternative to reduce sodium in meals.     

食品增味剂及其发展前景

主要从食品增味剂的分类、应用及其理化特性等方面综述了食品增味剂的发展状况，并展望了其发展前景。     

食品中鲜味的来源及其评价方法

鲜味作为5 种基本滋味之一,对食品滋味和品质有着重要的贡献,近年来被人们广泛关注。本文以鲜味为中心展开,介绍了食品中的鲜味物质,包括呈味游离氨基酸、核苷酸以及鲜味寡肽;归纳了几种鲜味评价方法,包括化学分析、人工感官分析以及智能感官分析;阐述了物理和生物方面的鲜味获取方法,并从对鲜味影响较大的食材和加工方式两个方面进行综述,还对未来鲜味的研究方向进行了展望,以期为食品中鲜味的相关研究提供参考。     

武定鸡鲜味肽KE-4与LR-4的呈味特性及构效关系

采用定量描述性分析法、三角测试法及电子舌分析,对武定卤鸡中的两条鲜味肽的呈味特性进行研究,结果表明除呈现鲜味外,两条肽段呈现出其它的基本味道属性,如咸味。肽段KIDE(KE-4)、LELR(LR-4)的鲜味阈值分别为0.03,0.06 mg/mL。分子对接结果显示,鲜味肽KE-4、LR-4与鲜味受体T1R1/T1R3之间对接的主要结合区域均为T1R3亚基,结合的关键氨基酸残基是Glu、Asp,结合的主要作用力为氢键相互作用力与疏水相互作用力。本研究结果补充了现有的鲜味肽数据库,为鲜味肽的生产应用提供了一定的理论依据。     

基于琥珀酸二钠的鲜味相互作用及呈味基料的研究

河鲀鱼在加工利用中产生的副产物亟待进一步开发,该文拟利用河鲀副产物制备得到的美拉德反应产物结合琥珀酸二钠互作规律进行呈味基料的开发研究。结果表明,琥珀酸二钠与呈味核苷酸二钠的加入可以最大程度提升鲜味,且最佳复配比例为0.35%∶0.4%。琥珀酸二钠与酵母提取物也可以提升鲜味,且最佳复配比例为0.35%∶0.5%。河鲀副产物美拉德反应产物可以用于提升鲜味,且琥珀酸二钠与呈味核苷酸二钠的组合可以最大程度提升其鲜味。     

鹅骨鲜味肽的发酵工艺优化及多肽组学分析

以鹅骨为原料,采用可溶性肽含量和鲜味强度双指标,通过响应面试验设计优化发酵法制备鹅骨鲜味肽的工艺条件,并通过纳米液相色谱-串联质谱（nano liquid chromatography-tandem mass spectrometry,nanoLC-MS/MS）分析鹅骨鲜味肽的性质和组成。结果表明,采用植物乳杆菌LP-12 发酵,接种量3%、底物添加量8.5%、发酵温度36 ℃、发酵24 h 效果最佳,该条件下发酵得到的可溶性肽含量为45.86 mg/g,鲜味强度为14.03。通过蛋白质数据库的比对,检索出胶原蛋白等多种蛋白。     

不同品种猪肉鲜味特征比较研究

选择商品化猪场养殖的东北民猪、北京黑猪、五指山猪及杜长大外三元杂交猪作为研究对象,对其宰后背最长肌中肌苷酸、肌苷、次黄嘌呤、谷氨酸、天冬氨酸含量及味精当量的差异进行比较研究。结果表明：东北民猪背最长肌肌苷酸含量最高,显著高于杜长大外三元杂交猪、北京黑猪和五指山猪（P＜0.05）;东北民猪背最长肌次黄嘌呤与肌苷含量最低（P＜0.01）;北京黑猪背最长肌天冬氨酸含量显著高于其他品种（P＜0.05）,谷氨酸含量极显著高于东北民猪和五指山猪（P＜0.01）,五指山猪背最长肌谷氨酸与天冬氨酸含量均显著低于其他品种（P＜0.05）;东北民猪、北京黑猪和杜长大外三元杂交猪的味精当量极显著高于五指山猪（P＜0.01）。