Spray dried soy sauce as flavour enhancer - alternative or competition to glutamate?

To counteract a stagnation concerning the variety of meat products and to k eep the customers interests in buying those products, new innovative produc ts have to be developed in order to respond to the customers. Within the scope of a project with industrial contribution, the Institute o f Technology at the BAFF in Kulmbach studied the effects of the addition of spray dryed soy sauce in cooked sausages. New ways of versatility of such products and the potential of substituting the number one flavour enhancer glutamate had been analyzed in numerouse trials. Beside extensive physical and chemical analyses according to 35 LMBG special attention was directed t o examine the products colour composition and taste. The interpretation of these trials showed, that the best results concerning sensory evaluation an d long-time storage where achieved with cooked sausages manufactured with 0 .2 to 0.4% spray dried soy sauce.