Effect of Serine on Chemical Composition and Antioxidant Activity of Beef fat/ Cysteine Model Systems - Egyptian Knowledge Bank

1251

Effect of Serine on Chemical Composition and Antioxidant Activity of Beef fat/ Cysteine Model Systems

Article

Last updated: 01 Jan 2025

Subjects

Abstract

THE PRESENT work aimed to examine the chemical composition and antioxidant activity of the constituents generated during the reaction between beef fat with cysteine and serine model system. Sixty three and seventy 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 presence of certain classes 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.2010.1251

Keywords

Maillard reaction, Serine, fat, Meat like aroma, Antioxidant activity and DPPH

Volume

Article Issue

Related Issue

291

Issue Date

2010-08-01

Receive Date

2010-08-23

Publish Date

2010-08-30

Page Start

581

Page End

596

Print ISSN

0449-2285

Online ISSN

2357-0245

Article File

EJCHEM_Volume 53_Issue 4_Pages 581-596.pdf

PDF . 438.3kB

Link

https://ejchem.journals.ekb.eg/article_1251.html

Detail API

https://ejchem.journals.ekb.eg/service?article_code=1251

Order

Type Code

292

Publication Type

Journal

Publication Title

Egyptian Journal of Chemistry

Publication Link

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

MainTitle