ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
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 Mince portions containing various concentrations of MRP were stored at −20°C. Samples were withdrawn at 0,2,5, 8, 12, 16, 10, 24, and 28 wk of storage and subjected to sensory evaluation, GC and GC/MS analysis of headspace volatiles, and peroxide value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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13436.x
