Mississippi State University
Schilling, Mark W.
Wipf, David O.
Silva, Juan L.
Date of Degree
Graduate Thesis - Campus Access Only
Food Science, Nutrition, and Health Promotion
Master of Science (M.S.)
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and descriptive sensory analysis showed no changes in IMP content and the perceived sensory attributes of steaks. The electrochemical approach successfully differentiated IMP concentrations in aqueous solutions when present at 0.5 mM or above and was able to recognize the presence of nucleotides in the meat extract.
To, Kezia Virellia, "Inosine 5’- monophosphate derived umami flavor intensity of beef determination by electrochemistry and chromatography" (2022). Theses and Dissertations. 5596.