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Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage
Author(s) -
BECKEL R.,
LINGNERT H.,
LUNDGREN B.,
HALL G.,
WALLER G. R.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13436.x
Subject(s) - maillard reaction , chemistry , food science , peroxide value , clupea , xylose , chromatography , aroma , peroxide , herring , organic chemistry , fish <actinopterygii> , fermentation , biology , fishery
Crude and partially purified Maillard reaction products (MRP) from arginine and xylose, and crude MRP from histidine and glucose, were tested as antioxidants in a mince of fresh herring (Clupea harengus). Mince portions containing various concentrations of MRP were stored at −20°C. Samples were withdrawn at 0,2,5, 8, 12, 16, 10, 24, and 28 wk of storage and subjected to sensory evaluation, GC and GC/MS analysis of headspace volatiles, and peroxide value determination. Substantial oxidation was shown with all measuring methods, and no significant inhibitory effect was found for any Maillard additive throughout the 28‐wk period.