Antioxidative Effect of Maillard Reaction Products Added to Turkey Meat During Heating by Addition of Honey
- 1 June 2002
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 67 (5) , 1719-1724
- https://doi.org/10.1111/j.1365-2621.2002.tb08712.x
Abstract
Antioxidative effect of honey‐lysine Maillard reaction products (MRPs) was verified in a linoleic acid emulsion and a separate study was conducted comparing the antioxidative effects of direct honey addition to addition of preformed MRPs to meat. Antioxidative effects were measured using the TBA analysis and hexanal content in turkey. Antioxidative effects increased with increasing levels of MRP or honey addition to meat. Addition of honey to meat had a greater antioxidative effect than adding synthesized MRP to turkey. It is possible that meat with honey added had a greater antioxidative effect compared to MRP addition due to a better dispersion or solubility of the MRP formed in meat during heating.Keywords
This publication has 25 references indexed in Scilit:
- Hydroxyl Scavenging Activity of Glucose, Fructose, and Ribose‐Lysine Model Maillard ProductsJournal of Food Science, 1999
- Influence of Reaction Conditions on the Oxidative Behavior of Model Maillard Reaction ProductsJournal of Agricultural and Food Chemistry, 1997
- Antioxidative Effect of Maillard Reaction Products Using Glucose−Glycine Model SystemJournal of Agricultural and Food Chemistry, 1997
- Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork PattiesJournal of Food Science, 1995
- Volatile antioxidants formed from an L-cysteine/D-glucose Maillard model systemJournal of Agricultural and Food Chemistry, 1992
- Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and KineticsJournal of Food Science, 1991
- Role of glycerophosphorylcholine and glycerophosphorylethanolamine in linoleic acid oxidationJournal of Agricultural and Food Chemistry, 1991
- Catalysis of linoleate oxidation by nonheme and heme-soluble chicken muscle proteinsJournal of Agricultural and Food Chemistry, 1986
- INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEY BY ANTIOXIDANTS FORMED DURING PROCESSINGJournal of Food Processing and Preservation, 1977
- Mechanisms of lipid peroxide formation in tissues Role of metals and haematin proteins in the catalysis of the oxidation of unsaturated fatty acidsBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1965