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- W2527767874 abstract "The enzyme glutaminase (EC 3.5.1.2) catalyzes the reaction L-glutamine (Gln) into L-glutaminic acid (Glu) + NH 3 . Glu plays a key role in promoting a delicious taste in meat and meat products (umami). This study was conducted to determine the effect of glutaminase preparation (Glutaminase Daiwa) from Bacillus subtilis GT strain on the sensory evaluation of processed meat products. A model ham was prepared as follows: 10 % pickle consisted of 10 % NaCl, 0.03 % NaNO 2 , 3 % sugar, 0.5 % white pepper and 0.2 % polyphosphates per meat weight was injected into pork loin and cured at 4 °C for 3 days. In Experiment I, the enzyme preparation was added with 0.001, 0.01 and 0.1 unit (U) per gram meat. Experiment II was performed with 0.005, 0.01 and 0.05 U per gram meat. Glu, ammonia and free amino acids in various samples were determined, and a sensory evaluation was performed. Glu content in samples increased with the amount of glutaminase preparation. Ammonia content in samples also increased with the amount of enzyme preparation, but the production increased only up to 1.2 times that of the control. The results of free amino acids content in samples indicated that the enzyme preparation had a very high specificity. The 0.01 U samples in Experiments I and II showed significantly higher sensory evaluation. These results suggested that the sensory evaluation of processed meat products is improved by the addition of this glutaminase preparation." @default.
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- W2527767874 date "1998-01-01" @default.
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- W2527767874 title "Effect of glutaminase preparation from Bacillus subtilis GT strain on sensory evaluation of processed meat products" @default.
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