Abstract
Peptides in the beef which was heated at 60°C for 6 h were fractionated into those possessing the molecular weight (MW) of less than 500, 500-1, 000, 1, 000-10, 000, and more than 10, 000. The content of peptides possessing MW of less than 500 was largest. The basic extract was prepared from the non-aging beef which was heated at 100°C for 10 min. Effect of adding the peptide fractions on the taste of the basic extract was examined by sensory evaluation. Adding the peptides with MW 1, 000-10, 000 to the basic extract improved the taste by depressing its sourness and enhancing its mildness. Existence of the peptide fraction with MW of less than 500 in beef extract enhanced mildness of fraction with MW of less than 500 in beef extract. A major amino acid in some acidic peptide fractions with MW of less than 500 was glutamic acid.
