Biochemical Taste Parameters in Meat and Sea Products

Kayim M., Cimen M., Can E., Kocabas M.

ASIAN JOURNAL OF ANIMAL AND VETERINARY ADVANCES, vol.6, no.3, pp.233-237, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 6 Issue: 3
  • Publication Date: 2011
  • Doi Number: 10.3923/ajava.2011.233.237
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.233-237
  • Keywords: Biochemical taste parameters, meat, sea food, MACHINE MILKING, LAMB FLAVOR, MUTTON, FAT, STORAGE, FROZEN, FLESH, BEEF
  • Karadeniz Technical University Affiliated: No


Flavour of meat or sea products is generally thought to consist of the volatile components sensed in the nose, both through the nostrils and from inside the mouth. Taste results from the combination of basic flavors (sweet, sour, bitter, salt and umami). The flavors and aromas associated with meat and sea foods are generally those that develop during heating and cooking. Animal products such as meat and sea foods have very complex composition and definition of their quality are very complicated. Different food components have different tastes. Sweet flavor in meat or sea products is derived from sugars, amino acids and organic acids. Carbohydrates generally taste sweet. Fats have little taste, but contribute mouth feel and carry odorants. Lipids have an effect on flavor perception, stability and generation. In this review, it was aimed to inform basic flavor parameters of animal products such as meat and sea foods.