title: Effect of Maillard reaction products on oxidation products in ground chicken breast.
abstract: Three amino acid-sugar solutions were adjusted to pH 8.0, heated and lyophilized prior to addition to ground chicken breast (GCB). GCB with no additives, GCB with 0.01% BHT, GCB with 0.1 or 0.2mg/g glucose heated with arginine, valine, or histidine were prepared. Thiobarbituric acid reactive substances (TBARS), volatiles determined by gas chromatography, and Hunter L*, a* and b* values were monitored over nine days. Multiple linear regression models were used to determine the effects of the studied factors on the corresponding outcome variables. a* values of GCB ranged from 1.60 to 4.90 over nine days of storage. While Maillard reaction products (MRP) lowered oxidation compared to control, no significant difference in TBARS between MRP solutions heated for 8 or 24h was found. Further, 0.1mg/g heated glucose-valine mixture decreased aldehydes up to 72.87%. Therefore, shelf-life of GCB could be extended using 0.1 or 0.2mg/g MRP.
authors.affiliation: Food Science Program, Crean School of Health & Life Sciences, Schmid College of Science and Technology, Chapman University, 1 University Drive, Orange, CA 92866, United States.
authors.forename: L T
authors.initials: LT
authors.lastname: Miranda
authors.forename: C
authors.initials: C
authors.lastname: Rakovski
authors.forename: L M
authors.initials: LM
authors.lastname: Were
mesh_terms: D000447:Aldehydes / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000378:metabolism; D002645:Chickens; D002849:Chromatography, Gas; D003116:Color; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D016014:Linear Models; D050356:Lipid Metabolism; D015416:Maillard Reaction; D008460:Meat / Q000032:analysis*; D010084:Oxidation-Reduction; D011108:Polymers / Q000378:metabolism; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis
chemical_list: D000447:Aldehydes; D000975:Antioxidants; D011108:Polymers; D017392:Thiobarbituric Acid Reactive Substances; C011908:melanoidin polymers