Abstract
Relationship between intensity of taste and buffering capacity of beef extracts prepared from round, loin, chuck and shank by boiling for 2 hr was examined by sensory evaluation and determination of buffering capacity in the pH range 4-10. The beef extracts were fractionated into four components, namely, amino acid, inorganic acid, organic acid and non-dialyzable fractions by treatments with ion exchange resin etc., and buffering capacity of these fractions were determined.
The results obtained were as follows :
1) From panel scores, intensity of taste was in the order of round, chuck, loin and shank. This order agreed with that of buffering capacity, while palatability was in the order of round, chuck, shank and loin.
2) The amino acid fraction showed large buffering capacity over wide range of pH values, especially at pH range 5-6 and at about 10. The inorganic acid and organic acid fractions showed large buffering capacity at pH values about 7 and at about 4, respectively. In each fraction phosphates and lactic acid played the most important role in the buffering action. The non-dialyzable fraction showed small buffering capacity.
3) The degrees of contribution of the amino acid, inorganic acid, organic acid and non-dialyzable fractions to the buffering capacity of beef extracts were 40.3-46.0%, 27.0-32.9%, 8.9-19.6 % and 7.2-17.9%, respectively.
