Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin

Abstract

AbstractThe ability of Maillard reaction products (MRPs) to inhibit hemoglobin (Hb)‐mediated lipid oxidation is examined in washed cod muscle (WCM) and washed turkey breast muscle (WTM). Lipid peroxides and thiobarbituric acid reactive substances (TBARS) are used as markers of primary and secondary lipid oxidation products, respectively. MRPs inhibits Hb‐mediated lipid oxidation in WCM (p < 0.01) but are weakly inhibitory in WTM. α‐tocopherol concentration is 24‐fold greater in WCM compared to WTM. The elevated α‐tocopherol content of WCM may partly explain the enhanced antioxidant effectiveness of MRPs in WCM, noting that MRPs and α‐tocopherol act synergistically in the scavenging of free radicals. MRPs are more effective in inhibiting lipid oxidation in WCM at pH 6.6 compared to lower pH values. Antioxidant effectiveness of MRPs diminishes when stored refrigerated but not with frozen storage. MRPs obtained by 3 h heating contains more Maillard reaction intermediates than 2 h heating, which better inhibits LOOH formation (p < 0.01). These intermediates decrease faster during refrigerated compared to frozen storage. These studies suggest elevated pH and sufficient endogenous tocopherols are required for low concentrations of MRPs to protect highly unsaturated lipid in washed muscle from oxidation by hemoglobin.Practical Applications: This study shows that the maillard reaction products (MRPs) can be used to inhibit the oxidation of tocopherol‐rich meat products, and the MRPs stored in the frozen condition for a certain period also have antioxidant activity.