摘要
试验对肌苷酸(IMP)及其与谷氨酸钠(MSG)的协同鲜味呈味作用进行了感官验证。试验结果表明,IMP的鲜味呈味作用显著,肉品IMP含量的差异会对肉品总体风味产生一定作用,作用大小与IMP和MSG等其它风味物的协同作用有关。
The umami taste of Inosine-5'-Monophosphate(IMP)and the interaction with glutamine sodium was evaluated on sensory in this research. Results of sensory test showed that IMP played a major role in umami taste and different IMP contents resulted in different umami test owing to interaction between IMP and glutamine sodium.
出处
《中国家禽》
北大核心
2004年第z1期104-106,共3页
China Poultry
关键词
肌苷酸
鲜味
感观评价
Inosine-5'-Monophosphate(IMP)
umami
sensory evaluation
