Abstract
The antioxidative activity of Maillard reaction products (MRPs) obtained by autoclaving glucose with acid or enzymatic protein hydrolysates of egg albumin or soy protein isolate was evaluated in cooked ground beef by using TBA values and headspace gas chromatographic analysis over 8 days of refrigerated storage. The antioxidative activity of MRPs was found to be influenced by the heating time of protein hydrolysates and glucose solution and by the level added. MRPs formed by heating for 1 h and added to the beef at the 1% level completely inhibited ( P < 0.05) rancid flavor as determined by TBA values and hexanal and pentanal levels. With 0.5% added MRPs formed for 1 h, TBA values and hexanal and pentanal contents increased slightly over time, but were still different ( P < 0.05) compared to those in the control meat. The antioxidative activity of MRPs formed by heating for 10 min did not cause significant decreases ( P < 0.05) in TBA values until after day 2, and in hexanal and pentanal contents until after day 4 of storage.
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