Table 2.
Taste thresholds and taste active values of non-volatile taste compounds in C. peled meat cooked by different methods.
| Component | Taste threshold mg/100 mL | A | B | C | D | E | F |
|---|---|---|---|---|---|---|---|
| Lactic acid | 67.55 | 1.89 ± 0.04b | 2.48 ± 0.04a | 1.46 ± 0.02e | 1.70 ± 0.03c | 1.60 ± 0.01d | 1.88 ± 0.02b |
| Succinic acid | 10.63 | 0.14b | 0.19 ± 0.01a | <0.10 | 0.1c | <0.10 | 0.1c |
| IMP | 23.53 | 3.35 ± 0.02b | 4.42 ± 0.06a | 3.25 ± 0.01c | 2.24d | 2.06 ± 0.05e | 4.36a |
| GMP | 8.14 | ND | ND | ND | 3.32 ± 0.01a | 3.33 ± 0.07a | ND |
| AMP | 86.80 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Aspartic acid | 53.24 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Glutamic acid | 16.18 | 2.34 ± 0.02a | 1.60 ± 0.01c | 0.88 ± 0.08f | 1.39 ± 0.04d | 1.04 ± 0.02e | 2.22 ± 0.04b |
| Serine | 262.75 | 0.21 ± 0.00b | 0.32 ± 0.01a | 0.10 ± 0.01d | 0.10d | 0.08 ± 0.01e | 0.19c |
| Glycine | 187.75 | 1.52 ± 0.01b | 2.00 ± 0.01a | 0.68 ± 0.02e | 0.86 ± 0.01d | 0.51 ± 0.00f | 1.47 ± 0.00c |
| Threonine | 416.85 | <0.10 | 0.11a | <0.10 | <0.10 | <0.10 | <0.10 |
| Alanine | 106.92 | 1.45 ± 0.01b | 1.54 ± 0.00a | 0.57 ± 0.07e | 0.77 ± 0.00d | 0.45 ± 0.01f | 1.36 ± 0.01c |
| Histidine | 20.00 | 6.25 ± 0.01b | 8.36 ± 0.08a | 2.59 ± 0.11e | 3.18 ± 0.03d | 2.66 ± 0.03e | 5.26 ± 0.06c |
| Tyrosine | 72.44 | 0.14 ± 0.01b | 0.16 ± 0.00a | <0.10 | <0.10 | <0.10 | 0.12 ± 0.01c |
| Leucine | 144.32 | <0.10 | 0.10 ± 0.01a | <0.10 | <0.10 | <0.10 | <0.10 |
| Phenylalanine | 743.40 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Tryptophan | 102.12 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Isoleucine | 131.20 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Arginine | 1306.50 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Proline | 287.75 | <0.10 | 0.13 ± 0.01a | <0.10 | <0.10 | <0.10 | <0.10 |
| Lysine | 1169.60 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Methionine | 74.60 | 0.10b | 0.14a | <0.10 | <0.10 | <0.10 | <0.10 |
| Valine | 351.45 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| 4-Hydroxy-l-Proline | 327.825 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Gamma-Aminobutyric acid | 0.2062 | 7.19 ± 0.02b | 8.63 ± 0.06a | 2.55 ± 0.20e | 3.16 ± 0.12d | 1.66 ± 0.01f | 5.91 ± 0.02c |
| Cystine | 24.22 | ND | ND | ND | ND | ND | ND |
| Asparagine | 660.60 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Glutamine | 730.75 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 | <0.10 |
| Na+ | 8.97 | 3.98 ± 0.36b | 7.00 ± 0.33a | 2.86 ± 0.26de | 3.39 ± 0.04 cd | 2.55 ± 0.04e | 3.88 ± 0.06bc |
| Cl- | 50.83 | 12.02 ± 0.27c | 17.78 ± 0.10a | 9.59 ± 0.70e | 11.50 ± 0.27 cd | 10.64 ± 0.25d | 13.41 ± 0.44b |
| K+ | 13.85 | 2.69 ± 0.07b | 4.42 ± 0.13a | 2.19 ± 0.31c | 2.74 ± 0.32b | 1.72 ± 0.06c | 3.02 ± 0.09b |
| PO43- | 142.46 | 4.20 ± 0.02c | 7.23 ± 0.13a | 4.44 ± 0.20c | 5.14 ± 0.14b | 5.61 ± 0.11b | 7.29 ± 0.35a |