This study was supported in part by the Colorado Agricultural Experiment Station.
Taste Properties and Synergisms of Beefy Meaty Peptide
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 61, Issue 4, pages 837–839, July 1996
How to Cite
WANG, K., MAGA, J. A. and BECHTEL, P. J. (1996), Taste Properties and Synergisms of Beefy Meaty Peptide. Journal of Food Science, 61: 837–839. doi: 10.1111/j.1365-2621.1996.tb12214.x
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 12/22/95; revised 2/6/96; accepted 2/23/96.
- meat flavor;
- beefy meaty peptide
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.