Abstract
The aim of this study was to get monosodium glutamate (MSG) flavor, which was obtained from glutamic acid, that produced from local isolated from Bacillus subtilis EN3A1-P19U7which genetically improved, from Bacillus subtilisEN3A1-P19U7, andapplied in sausage chicken meat, mayonnaise and vegetable and lentil soup, it has been added MSG product in this study at different concentrations with the use of chicken broth cubes (Maggi) as a commercial flavor for comparison, and it was conducted sensory evaluation of these productsandfound that the addition of MSG product this study at the level of 0.6% to the sausage chicken and 0.6% to the mayonnaise and 0.15% to the vegetable and lentil soup,the results of sensory evaluation show notsignificantdifference (P˂0.05) with the same samples containing2%of Maggi.
Keywords
monosodium glutamate MSG, sausage production, mayonnaise, soup
Article Type
Article
How to Cite this Article
Al-Attar, Eman J.; Salih, Nidhal M.; and Al-Rajhi, Shaymaa H.
(2017)
"Food Applications of Monosodium Glutamate Salt Produced from Bacillus subtilis EN3A1-P19U7,"
Baghdad Science Journal: Vol. 14:
Iss.
1, Article 4.
DOI: https://doi.org/10.21123/bsj.2017.14.1.0032
