EFFECT OF MONOSODIUM GLUTAMATE ON THE SENSORY PROPERTIES OF FISH SOUP AND FISH BALL

摘要

The effects of monosodium glutamate (MSG) on the sensory properties of fish soup and fish balls were evaluated. Different amounts of MSG were used alone or by combining with salt. Fish soup, prepared with waste from cultured sea bass ( Dicentrarchus labrax L., 1785), was divided into two portions. The first group was named as TM1 and included 0.3% salt and 0.3% MSG, whereas the second one was called TM2 and 0.4% salt and 0.2% MSG were added. The fish balls were prepared from anchovy ( Engraulis encrasicolus L., 1758) flesh and separated into two parts. For the first part only 0.8% MSG was added, and it was named group M, while the second group included 0.5% salt and 0.5% MSG and was called TM. Sensory properties of the fish soup and the ball products were evaluated by ten experienced panelists by using paired comparison test. Combining the MSG with salt increased general the preferability in both the soup and fish balls and enhanced the taste and palatability of low sodium-products.