The use of Natural and Artificial Flavour Enhancers in Meat and Meat Alternatives
Abstract
Abstract
Natural and artificial flavour enhancers play a key role in improving the sensory properties of
meat and meat alternatives. This review aims to collect and summarise the published literature
on the uses of natural and artificial flavour enhancers and to verify their effects on meat, the
quality of meat alternatives and consumer health. Both red and white meats were included to
thoroughly investigate the effects of flavour enhancers on all meat types. A search was
conducted in PubMed, Web of Science and Scopus databases, and 110 peer-reviewed journals
were identified. The findings show that the replacement of NaCl with natural salts KCl has
already had positive effects on the salinity and juiciness of meats. The effects of natural
flavouring were found to be effective in reducing the sodium content of cured meats and
within these herbs and spices were shown to provide effective sensory properties for meat and
meat alternatives and to positively affect consumer perception. The use of artificial flavour
enhancers (nitrates and nitrites) although effective due to their antimicrobial properties, and
improve the taste and the red colour of meat but are associated with cancer risks,
methaemoglobin formation in blood and obstruction of oxygen transport through blood.
Similarly, meats treated with MSG were found to have an enhanced umami taste
characteristic, however, it is found to be toxic to nerves and brain cells.