Akbarabadi M, Mohsenzadeh M, Housaindokht MR. Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal.
Food Sci Anim Resour 2020;
40:350-361. [PMID:
32426715 PMCID:
PMC7207089 DOI:
10.5851/kosfa.2020.e13]
[Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 01/20/2020] [Accepted: 02/09/2020] [Indexed: 11/08/2022] Open
Abstract
Quality control of meat products is one of the main concerns of consumers,
governmental control authorities, and retailers. The purpose of this study was
to employ ribose-induced Maillard reaction in detection of meat adulteration and
differentiation of fresh-chilled from frozen-thawed minced veal. The browning
intensity was assessed through measuring the absorbance at 420 nm with a
spectrophotometer as well as the direct analysis of the color and pH. The
results showed that CIE b*, CIE a*, and A420* values in the extract
of fresh-chilled veal were significantly (p<0.05) higher than
frozen-thawed samples. The extract of frozen meat samples stored at
−18°C became significantly darker and more yellowish compared to
−4°C. The results showed that the A420* value in the
frozen-thawed veal stored at −4°C and −18°C was
reduced by approximately 17.22±3.53% and
11.68±2.49%, respectively, compared with fresh-chilled veal. The
findings also showed that the storage temperature of minced veal and the heating
time in this reaction had a significant effect on all tested variables
(p<0.0001). The proposed method can be considered as an easy, quick, and
inexpensive test for differentiating between the fresh-chilled and frozen-thawed
minced veal.
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