Predicting optimum monosodium glutamate and sodium chloride concentrations in chicken broth as affected by spice addition

Response surface methodology (RSM) was applied to determine the effects of monosodium glutamate (MSG) and sodium chloride (NaCl) concentrations on the hedonic score of nonspiced and spiced chicken broth. Sensory analysis indicated that both MSG and NaCl concentrations affected (P 0.005) the hedonic...

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Veröffentlicht in:	Journal of food processing and preservation 1992-11, Vol.16 (5), p.313-326
Hauptverfasser:	Chi, S.P. (Mississippi State University, Mississippi State, MS), Chen, T.C
Format:	Artikel
Sprache:	eng
Schlagworte:	ACIDE GLUTAMIQUE ACIDO GLUTAMICO ANALISIS ORGANOLEPTICO ANALYSE ORGANOLEPTIQUE Aroma and flavouring agent industries AVES DE CORRAL Biological and medical sciences CHLORURE DE SODIUM CLORURO SODICO EPICE ESPECIAS EXHAUSTEUR DE GOUT Food industries Food Science & Technology Fundamental and applied biological sciences. Psychology INGREDIENT INGREDIENTES Life Sciences & Biomedicine METHODE D'OPTIMISATION METODOS DE OPTIMIZACION PRODUCTOS DE ORIGEN ANIMAL PRODUIT ANIMAL PROPIEDADES ORGANOLEPTICAS PROPRIETE ORGANOLEPTIQUE REFORZADORES DE AROMA Science & Technology TECHNOLOGIE ALIMENTAIRE TECNOLOGIA DE LOS ALIMENTOS VOLAILLE
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