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Effect of spices and Maillard reaction products on rancidity development in precooked refrigerated meat.

Author(s) : JAYATHILAKAN K., VASUNDHARA T. S., KUMUDAVALLY K. V.

Type of article: Article

Summary

Lipid oxidation in mutton, pork and chicken cooked in the presence of various spices, salt and Maillard reaction products (MRPs), followed by refrigerated storage was studied. Mutton was found to be least susceptible to rancidity development (warmed over-flavour) compared to chicken and pork. Clove and MRPs exhibited very good antioxidative effects in all the three species, compared to salt and other spices. Studies in a model system, comprising methyl linoleate indicated that clove and MRPs were very effective in arresting the build up of secondary oxidation products, mainly formed during refrigerator storage of cooked meat. They were also found to affect the extent of release of non-haem iron during cooking of meat, which is believed to be the primary catalyst accelerating lipid oxidation.

Details

  • Original title: Effect of spices and Maillard reaction products on rancidity development in precooked refrigerated meat.
  • Record ID : 1998-1791
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 34 - n. 2
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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