
	Asian Journal of Animal and Veterinary Advances
	Year: 2011 \| Volume: 6 \| Issue: 3 \| Page No.: 233-237 DOI: 10.3923/ajava.2011.233.237

Biochemical Taste Parameters in Meat and Sea Products

M. Kayim, M. Cimen, E. Can and M. Kocabas

Abstract: Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated. Different food components have different tastes. Sweet flavor in meat or sea products is derived from sugars, amino acids and organic acids. Carbohydrates generally taste sweet. Fats have little taste, but contribute mouth feel and carry odorants. Lipids have an effect on flavor perception, stability and generation. In this review, it was aimed to inform basic flavor parameters of animal products such as meat and sea foods.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	The pH and Total Fat Values of Fish Meat in Different Iced Storage Period

How to cite this article:

M. Kayim, M. Cimen, E. Can and M. Kocabas, 2011. Biochemical Taste Parameters in Meat and Sea Products. Asian Journal of Animal and Veterinary Advances, 6: 233-237.

DOI: 10.3923/ajava.2011.233.237

URL: https://scialert.net/abstract/?doi=ajava.2011.233.237

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Google Scholar

Science Alert