Original paper
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides
Abstract
The shrimp paste called belacan is a traditional umami taste condiment extensively used in Malaysia that is rich in glutamate and 5'-nucleotides. The aim of this study was to determine the concentration of glutamate and 5'-nucleotides of various types of foods prepared with belacan and to measure their sensory attributes. The concentration of free glutamic acid found in different brands of belacan was 180-530mg/100g and in local dishes...
Paper Details
Title
Sensory attributes of dishes containing shrimp paste with different concentrations of glutamate and 5′-nucleotides
Published Date
Oct 1, 2010
Journal
Volume
55
Issue
2
Pages
238 - 244
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Notes
History