Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds

2012 ◽  
Vol 18 (5) ◽  
pp. 342-349 ◽  
Author(s):  
M.G. Huang ◽  
X.M. Zhang ◽  
K. Eric ◽  
S. Abbas ◽  
K. Hayat ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Color Formation ◽  
Amadori Compounds

Application of Glycosylated Nitrosohemoglobin in Meat Batters: Color Formation and Antimicrobial Activity

2012 ◽  
Vol 554-556 ◽  
pp. 1057-1063
Author(s):  
Hong Tao Zhang ◽  
Pei Jun Li ◽  
Bao Hua Kong ◽  
Qian Liu ◽  
Zhao Chang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Color Difference ◽  
Plate Count ◽  
Meat Industry ◽  
Spectra Analysis ◽  
Color Formation ◽  
Porcine Blood ◽  
Red Color ◽  
Aerobic Plate Count ◽  
Meat Batters

Sodium nitrite is an important food additive in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, glycosylated nitrosohemoglobin (G-NO-Hb) synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in chilled meat batters to replace for nitrite. Color difference, total aerobic plate count (APC) and total volatile basic nitrogen (TVB-N) were determined in order to evaluate the quality of meat batters. The identified results by UV-Vis spectra analysis showed that the produced pigment products by porcine blood, nitrite and sugar through maillard reaction was NO-Hb because they had special absorption peaks at 420, 542 and 578 nm. The a*-values of batters treated with G-NO-Hb showed a significant increase (P 0.05), which indicated that the addition of G-NO-Hb had a positive effect on the red color formation of pork batters. Also, both TVB-N values and APC of samples treated with G-NO-Hb were significantly lower than the control samples (P < 0.05). It revealed that G-NO-Hb was a potential substance to substitute for nitrite during meat curing.

scholarly journals Evolution of protein bound Maillard reaction end-products and free Amadori compounds in low lactose milk in presence of fructosamine oxidase I

2016 ◽  
Vol 212 ◽  
pp. 722-729 ◽  
Author(s):  
Antonio Dario Troise ◽  
Martina Buonanno ◽  
Alberto Fiore ◽  
Simona Maria Monti ◽  
Vincenzo Fogliano
Keyword(s):  
Maillard Reaction ◽  
End Products ◽  
Amadori Compounds

The Maillard Reaction in Foods and Medicine

1998 ◽  
Author(s):  
John O'Brien ◽  
Harry E. Nursten ◽  
M. James C. Crabbe ◽  
Jennifer M. Ames
Keyword(s):  
Maillard Reaction
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