Fresh-Keeping Effect of Maillard Reaction Products from Xylose and Glycine on Pork

Abstract

Abstract: The aim of the present study was to explore the effect of Maillard reaction products (MRPs) from xylose and glycine on antioxidant activity and color of fresh pork. The results indicate that MRPs from xylose and glycine resulted in a marked decrease in MDA content and an increase in T-AOC value in pork. The MRPs resulting from Maillard reaction for 24 h and 48 h were the most effective in reducing MDA content, and those resulting from Maillard reaction for 72 h and 96 h were the most effective in increasing T-AOC value. Meanwhile, all MRPs tested could remarkably improve the L* value and a* value of pork.

Key words: Maillard reaction, pork, color difference, antioxidation, fresh-keeping effect

CLC Number:

TS201.2

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