Abstract
The effect of Maillard reaction products (MRP) on the oxidative stability of sausage during frozen storage was studied. Sausage of the frankfurter type was made from batter containing (A) no addition, (B) 0.08% MRP from histidine and glucose, (C) 0.16% MRP from histidine and glucose, (D) 0.08% histidine + 0.32% glucose, (E) 0.16% histidine + 0.32% glucose, and (F) 0.16% MRP from an enzymic hemoglobin hydrolysate and glucose. The sausages were wrapped in aluminum foil and stored at –20° C. At regular intervals during storage, samples were withdrawn for sensory evaluation and for gas chromatographic analysis of volatile compounds formed, as well as for the determination of the peroxide value and the content of free fatty acids. The development of rancid flavor, as determined by sensory evaluation, was found to be effectively retarded in the three types of sausage containing MRP. No effect was obtained by the addition of free histidine and free glucose. Neither the concentration of volatiles, nor the peroxide value was found able to reflect the sensory changes during storage. Some differences in the concentrations of n-hexanal between the samples were observed, which were consistent with the results from the sensory evaluation.
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