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Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System.

ABSTRACT: Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5'-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5'-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5'-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

SUBMITTER: Hwang YH

PROVIDER: S-EPMC7143247 | biostudies-literature | 2020 Feb

REPOSITORIES: biostudies-literature

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Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System.

Hwang Young-Hwa YH Ismail Ishamri I Joo Seon-Tea ST

Foods (Basel, Switzerland) 20200226 3

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef <i>semitendinosus</i>. The identification was based on the taste-enhancing synergism between umami compounds 5'-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentra ...[more]

PMID: 32110974

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Project description:High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and safe products. High-throughput sequencing (HTS) provides advanced approaches to determine food's microbial community composition and structure. The aim of the present study was to determine the impact of different HP treatments on the microbial load and bacterial diversity of sous-vide Atlantic cod. Sous-vide cooking at 57.1 °C for 30 min followed by HP treatment at 500 MPa for 8 min reduced viable cell counts (total aerobic mesophiles) in the cod samples below detectable levels for 45 days of storage under refrigeration. In a second trial with cod cooked sous-vide at 52 °C for 20 min followed by HP treatments at 300 or 600 MPa (with HP treatment temperatures of 22 °C or 50 °C for 4 or 8 min, depending on treatment), only the treatments at 600 MPa delayed bacterial growth for at least 30 days under refrigeration. The optimal HP conditions to improve the microbiological quality of sous-vide cod cooked at low temperatures were obtained at 600 MPa for 4 min at a pressurization temperature of 50 °C. Bacterial diversity was studied in cod cooked sous-vide at 52 °C for 20 min by HTS. In the absence of HP treatment, Proteobacteria was the main bacterial group. A succession of Pseudomonadaceae (Pseudomonas) and Enterobacteriaceae was observed during storage. Firmicutes had low relative abundances and were represented mainly by Anoxybacillus (early storage) and Carnobacterium (late storage). The HP-treated sous-vide cod showed the greatest differences from controls during late storage, with Aerococcus and Enterococcus as predominant groups (depending on the HP conditions). The application of HTS provided new insights on the diversity and dynamics of the bacterial communities of sous-vide cod, revealing the presence of bacterial genera not previously described in this food, such as Anoxybacillus. The significance of Anoxybacillus as a contaminant of seafoods should be further investigated.

Dataset Information

Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System.

Publications

Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System.

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