meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2021-6-4-375-380meat-202Research ArticleСтатьиNew application of microbial l-glutaminase as a flavor enhancing agent in beef burgershttps://orcid.org/0000-0001-5817-9187MohamedR. M.

Reda M. Mohamed, PhD, Lecturer, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613, Egypt

Tel.: +2–115–659–47–47

reda_karrim@yahoo.comhttps://orcid.org/0000-0003-4696-9848BazaraaW. A.

Wael A. Bazaraa, Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613, Egypt

Tel.: +2–0100–415–49–49

waelbazaraa@agr.cu.edu.egAlianA. M.

Ahmed M. Alian, Emeritus Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613, Egypt

Tel.: +2–122–362–31–40

dr.alian@hotmail.comEL-ShimiN. M.

Nagwa M. El-Shimi, Emeritus Professor, Department of Food Science, Faculty of Agriculture

Gamaa Street, Giza, 12613, Egypt

Cairo University, Faculty of AgricultureEgypt20210201202264375380Copyright © Mohamed R.M., Bazaraa W.A., Alian A.M., EL-Shimi N.M., 20222022Mohamed R.M., Bazaraa W.A., Alian A.M., EL-Shimi N.M.Mohamed R.M., Bazaraa W.A., Alian A.M., EL-Shimi N.M.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/202

L‑glutaminase (L‑glutamine amidohydrolase EC3.5.1.2) is the key enzyme in enhancing the taste and aroma of oriental fermented foods by increasing their glutamic acid content and as a result imparting a palatable taste. Beef burgers were prepared using different levels of the partially purified L- glutaminase (2.0 to10.0 U/100 g) prepared from Aspergillus oryzae NRRL 32567. Beef burgers treated with 6.0 U/100g and the others treated with monosodium glutamate (5000 ppm) were chemically, sensory and microbiologically evaluated and compared to untreated control during frozen storage at –18 ºC for 3 months. Treatment with L‑glutaminase (6 U/100g) resulted in an increase of 443% in glutamic acid and a reduction of 63% in glutamine contents resulting in an enhanced preferable taste and odor of the prepared beef burgers. Burgers treated with 6.0 U/100g exhibited the best odor, texture, taste and overall quality scores when compared to the untreated control and samples treated with monosodium glutamate (5000 ppm). During the frozen storage of all samples, an expected slight, but significant (p≤0.05), increase in the total mesophilic bacterial count was evident and such increase was quite acceptable since numbers did not exceed the limit of 5.7x103 cfu/g. Similarly, the total psychrotrophs did not exceed 3.7x102 cfu/g.

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The authors declare that there are no conflicts of interest present.