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Influence des épices et des produits de la réaction de Maillard sur le développement du rancissement de la viande réfrigérée précuite.

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

Auteurs : JAYATHILAKAN K., VASUNDHARA T. S., KUMUDAVALLY K. V.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Effect of spices and Maillard reaction products on rancidity development in precooked refrigerated meat.
  • Identifiant de la fiche : 1998-1791
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 34 - n. 2
  • Date d'édition : 03/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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