Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions
Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions
复制标题
DOI：
10.3136/fstr.18.67
复制
发表时间：
2012-01-01
影响因子：
0.6
通讯作者：
Otsuka, Yuzuru
中科院分区：
文献类型：
--
作者：
Yamaguchi, Keiko;Nomi, Yuri;Otsuka, Yuzuru
在食品加工和烹饪过程中，美拉德反应会产生各种风味化合物、有色物质和有毒物质。研究美拉德反应产物与实际烹调条件之间的关系是十分重要的。因此，我们利用糠氨酸和荧光化合物研究了调味料和反应条件对肉美拉德反应的影响。1.0% NaCl的加入降低了葡萄糖-肉反应中用糠氨酸测定的美拉德反应的反应速率。而添加蔗糖对肉制品的反应速率没有影响。添加蔗糖的肉在煎炒时糠氨酸含量迅速增加，而在瓦斯炉中烘烤时，糠氨酸含量增加缓慢。烤肉的荧光在333/425 nm （ex ./em.）处最大，是肉样品美拉德反应的有用指标。烤肉的荧光增强率低于其他烹调方法加热的肉。
During food processing and cooking, various flavor compounds, colored substances and toxic substances are produced by the Maillard reaction. It is important to investigate the relationship between the Maillard reaction products and the actual cooking conditions. Therefore, we investigated the effects of seasonings and reaction conditions on the Maillard reaction of meat using furosine and fluorescent compounds. The addition of 1.0% NaCl decreased the reaction rate of the Maillard reaction measured by furosine in Glc - meat reaction. However, the reaction rate of meat with added sucrose did not change. Furosine content in meat with added sucrose increased rapidly when it was pan-broiled and fried, but increased slowly at the beginning when it was baked in a gas oven. The fluorescence of broiled meat showed a maximum at 333/425 nm (exc./em.) and is a useful indicator of the Maillard reaction of meat samples. The rate of increasing fluorescence in baked meat was lower than that of meat heated by other cooking methods.