title: Reactivity of glycerol in intermediate moisture meats.
abstract: Non-enzymic browning (NEB) reactions between glycerol and some of the amino acids present in meat have been observed at 38 and 65°C; l-lysine is the most reactive of the amino acids studied and l-cysteine and l-arginine the least. These NEB reactions also occur between glycerol and proteins (gelatin and casein). The reactions are not unique to glycerol as other polyhydric alcohols also form brown pigments with lysine. On prolonged air storage at 65°C glycerol itself undergoes mild oxidation, ultimately yielding a brown solution.
authors: Food Science Laboratories, Department of Applied Biochemistry and Nutrition, University of Nottingham, School of Agriculture, Sutton Bonington, Loughborough, Leics LE12 5RD, Great Britain.
authors: Z A
authors: ZA
authors: Obanu
authors: D A
authors: DA
authors: Ledward
authors: R A
authors: RA
authors: Lawrie