Abstract
We investigated the combined effect of animal ingredients and the additional effect of vegetable ingredients on the taste and taste components of soup stock. Soup stock samples were prepared from 30% w/w of animal ingredients (beef shank and chicken bone, singly and in combination) and 10%w/w of vegetable ingredients (50% onion,25% carrot and 25% celery). A standard stock sample (B 20-C 10-V; 20% beef shank,10% chicken bone and 10% vegetable) was compared with the experimental samples and with a commercial stock sample to investigate the characteristics of the standard stock and its differences from the commercial product.
When judged by a trained panel composed of laboratory staff, the chicken-only stock was preferred to the beefonly stock and the combined chicken and beef stock was preferred to the beef-only stock. The addition of vegetable stock significantly improved the sweetness, umami taste and overall palatability, particularly at a concentration of 65mg/100ml, when compared to an equivalent MSG stock that had a moderate level of umami taste. The results of a principal component analysis indicated that the taste palatability of the standard stock was well balanced.
