Archivos Latinoamericanos de Nutrición (Sep 2006)
Efecto sinergistico y cuantificación de los 5´-ribonucleótidos en una sopa de pollo
Abstract
La normativa nacional e internacional permite adicionar a las mezclas deshidratadas para caldos y sopas resaltadores del sabor tales como glutamato monosódico (GMS) y los ácidos inosínico y guanílico o sus sales fosfatadas (IMF y GMF, respectivamente), solos o combinados para lograr un efecto sinergístico. Los objetivos de este estudio fueron: 1) determinar mediante un panel sensorial, el efecto sinergístico en el sabor de una sopa de pollo deshidratada cuando se usa mezcla de resaltadores y 2) cuantificar los 5´-ribonucleótidos en dicha matriz. La intensidad del sabor a pollo se determinó empleando un panel de 6 personas previamente entrenadas. Los 5´-ribonucleótidos se cuantificaron empleando HPLC. Los resultados con el panel entrenado comprobaron que la combinación utilizada de GMS, IMF y GMF potencia significativamente (pThe international and national regulation permits the addition of flavour enhancers such as monosodium glutamate (MSG) and inosinic and guanilic acids and their fosfated salts (IMP or GMP, respectively) alone or combined to dehydrated mixtures of broths and soups in order to obtain a synergistic. The objectives of this study were: 1) to determine, through a sensorial panel, the synergistic effect on the flavour of a dehydrated chicken soup to which flavour enhancers were added and 2) quantify the 5´-ribonucleotides in such matrix. The intensity of the chicken flavour was determined using a previously trained 6-member panel. The 5´-ribonucleótidos were determined using the HPLC technique. The results using the panel demonstrated that the combination of GMS, IMF and GMF used potentiates significantly (p<0.05) the flavour of the dehydrated chicken soup, which allows the use of less quantity of them to obtain the same effect on the flavour. The chemical analysis of the 5´-ribonucleótidos in the dehydrated chicken soup reflected a percentage of recovery of 93.6% for MSG and 90.5% for IMF.
