The quest for umami

Can sous vide contribute?

Mathias P. Clausen, Morten Christensen, Trine Hveisel Djurhuus, Lars Duelund, Ole G. Mouritsen

Research output: Contribution to journalReviewResearchpeer-review

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Abstract

Umami is the fifth basic taste that humans during evolution have been primed to seek in their diet because it signals protein-rich food and easily accessible amino acids. Umami is elicited by free glutamate and the sensation is enhanced in a synergetic fashion by free nucleotides, such as inosinate. The content of free glutamate in foodstuff can be increased by some cooking, ageing, fermentation, and conservation techniques, of which fermentation is the most powerful. Tenderization by sous vide has during the last decade become widely popular both in restaurants as well as the home kitchen. The question arises whether sous vide treatment of meat increases the umami potential by producing more glutamate. In a pilot study of sous vide preparation of beef tenderloin we have found somewhat surprisingly that this is not the case. Furthermore, an analysis of the texture of the meat showed that sous vide does not tenderize the tenderloin meat, but in fact make it slightly tougher at short preparation times.
Original languageEnglish
JournalInternational Journal of Gastronomy and Food Science
Volume13
Pages (from-to)129-133
Number of pages133
ISSN1878-450X
DOIs
Publication statusPublished - 1. Oct 2018

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sous vide
synergetics
umami
Meat
Glutamic Acid
conservation
glutamates
food
Fermentation
meat
Restaurants
fermentation
tenderizing
kitchens
restaurants
Diet
Amino Acids
cooking
Food
beef

Keywords

  • Glutamate
  • Meat
  • Sous vide
  • Texture
  • Umami

Cite this

Clausen, Mathias P. ; Christensen, Morten ; Hveisel Djurhuus, Trine ; Duelund, Lars ; Mouritsen, Ole G. / The quest for umami : Can sous vide contribute?. In: International Journal of Gastronomy and Food Science. 2018 ; Vol. 13. pp. 129-133.
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abstract = "Umami is the fifth basic taste that humans during evolution have been primed to seek in their diet because it signals protein-rich food and easily accessible amino acids. Umami is elicited by free glutamate and the sensation is enhanced in a synergetic fashion by free nucleotides, such as inosinate. The content of free glutamate in foodstuff can be increased by some cooking, ageing, fermentation, and conservation techniques, of which fermentation is the most powerful. Tenderization by sous vide has during the last decade become widely popular both in restaurants as well as the home kitchen. The question arises whether sous vide treatment of meat increases the umami potential by producing more glutamate. In a pilot study of sous vide preparation of beef tenderloin we have found somewhat surprisingly that this is not the case. Furthermore, an analysis of the texture of the meat showed that sous vide does not tenderize the tenderloin meat, but in fact make it slightly tougher at short preparation times.",
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The quest for umami : Can sous vide contribute? / Clausen, Mathias P.; Christensen, Morten ; Hveisel Djurhuus, Trine; Duelund, Lars; Mouritsen, Ole G.

In: International Journal of Gastronomy and Food Science, Vol. 13, 01.10.2018, p. 129-133.

Research output: Contribution to journalReviewResearchpeer-review

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T2 - Can sous vide contribute?

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AU - Christensen, Morten

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AU - Mouritsen, Ole G.

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AB - Umami is the fifth basic taste that humans during evolution have been primed to seek in their diet because it signals protein-rich food and easily accessible amino acids. Umami is elicited by free glutamate and the sensation is enhanced in a synergetic fashion by free nucleotides, such as inosinate. The content of free glutamate in foodstuff can be increased by some cooking, ageing, fermentation, and conservation techniques, of which fermentation is the most powerful. Tenderization by sous vide has during the last decade become widely popular both in restaurants as well as the home kitchen. The question arises whether sous vide treatment of meat increases the umami potential by producing more glutamate. In a pilot study of sous vide preparation of beef tenderloin we have found somewhat surprisingly that this is not the case. Furthermore, an analysis of the texture of the meat showed that sous vide does not tenderize the tenderloin meat, but in fact make it slightly tougher at short preparation times.

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