Taste Properties and Synergisms of Beefy Meaty Peptide

Authors

  • K. WANG,

    1. Authors Wang, Maga, and Bechtel are with the Dept. of Food Science&Human Nutrition, Colorado State Univ., Fort Collins, CO 80521. Direct inquiries to Dr. P. J. Bechtel.
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  • J. A. MAGA,

    1. Authors Wang, Maga, and Bechtel are with the Dept. of Food Science&Human Nutrition, Colorado State Univ., Fort Collins, CO 80521. Direct inquiries to Dr. P. J. Bechtel.
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  • P. J. BECHTEL

    1. Authors Wang, Maga, and Bechtel are with the Dept. of Food Science&Human Nutrition, Colorado State Univ., Fort Collins, CO 80521. Direct inquiries to Dr. P. J. Bechtel.
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  • This study was supported in part by the Colorado Agricultural Experiment Station.

ABSTRACT

The purpose of this study was to examine the sensory properties of beefy meaty peptide (BMP), an octapeptide first isolated from beef extract. BMP was synthesized and its recognition thresholds under different pH conditions and its synergisms with salt and monosodium glutamate (MSG) were determined by sensory evaluation. Recognition thresholds of BMP were not different (F>0.05) at different pHs. However, the descriptors of BMP changed with pH; and at pH 6.5 BMP had the strongest umami taste. There were synergistic effects (p<0.05) of salt and MSG on BMP recognition threshold at pH 6.5. Diluted beef extract samples with BMP were different (p<0.05) from samples without BMP.

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