Abstract
Content of Maillard reaction products (MRPs) such as pentosidine, carboxymethyllysine and furosine in soybean sauce, sour-sweet sauce, tomato sauce, barbecue sauce, and sauce-treated chicken, pork, beef, salmon and cod was analysed. In test sauces, MRP content was in the range of 10–692 μg/100 mL sample. MRP content in raw, boiled, fried and baked foods was in the range of 10–76 μg/100 g sample. Boiling, frying and baking caused significantly higher MRP levels in test foods ( P < 0.05). MRP levels in soybean sauce, sour-sweet sauce and barbecue sauce-treated foods were in the range of 1094–2424, 1494–3146 and 1400–2926 μg/100 g sample. The interactions of sauce, heating and frying oil markedly enhanced the formation of MRPs in sauce-treated foods. Because MRPs are glycative products; thus, patients with glycation associated diseases may consider limiting the dietary use of these sauces.
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