Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal

• 발행기관: 한국축산식품학회
• 저자명: Masoumeh Akbarabadi Mohammad Mohsenzadeh Mohammad-Reza Housaindokht
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 350~361쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.04.30

영문 초록

Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal. The browning intensity was assessed through measuring the absorbance at 420 nm with a spectrophotometer as well as the direct analysis of the color and pH. The results showed that CIE b*, CIE a*, and A420* values in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozenthawed samples. The extract of frozen meat samples stored at –18℃ became significantly darker and more yellowish compared to –4℃. The results showed that the A420* value in the frozen-thawed veal stored at −4℃ and −18℃ was reduced by approximately 17.22±3.53% and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also showed that the storage temperature of minced veal and the heating time in this reaction had a significant effect on all tested variables (p<0.0001). The proposed method can be considered as an easy, quick, and inexpensive test for differentiating between the fresh-chilled and frozen-thawed minced veal.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

Maillard reaction minced veal adulteration differentiation frozen-thawed