Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction - Egyptian Knowledge Bank

1227

Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction

Article

Last updated: 01 Jan 2025

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Abstract

THE PRESENT work was aimed to examine the chemical composition and antioxidant activity of the reaction between beef fat and cysteine with and without water model systems. Fifty two and thirty three volatile compounds were isolated and identified with the predominance of esters and sulfur-containing compounds. Sensory evaluation was also performed for the model systems according to (ISO) and the results revealed that the presence of volatiles having roasted meat –like aroma might be due to certain components such as pyrazine and thiazoles derivatives as the main compounds. The radical scavenging activity of the model systems was quantified spectrophotometrically, using DPPH radical and β-carotene bleaching assays.

DOI

10.21608/ejchem.2010.1227

Keywords

Maillard reaction, water content, Beal fat, meat, Like aroma –antioxidant activity

Volume

Article Issue

Related Issue

290

Issue Date

2010-06-01

Receive Date

2010-08-23

Publish Date

2010-06-30

Page Start

367

Page End

383

Print ISSN

0449-2285

Online ISSN

2357-0245

Article File

EJCHEM_Volume 53_Issue 3_Pages 367-383.pdf

PDF . 481.8kB

Link

https://ejchem.journals.ekb.eg/article_1227.html

Detail API

https://ejchem.journals.ekb.eg/service?article_code=1227

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Type Code

292

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

https://ejchem.journals.ekb.eg/

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