Evaluation of the Flavor Contribution of Products of the Maillard Reaction
Abstract
During food processing and storage, autoxidation of polyunsaturated fatty acid constituents of phospholipids followed by fission, intramolecular and intermolecular browning-type reaction with free amino groups, polymerization, etc., are liable to occur. Changes in these labile substances are known to be of great significance in freeze-dried meat. The purpose of the study is to investigate by means of model systems related to freeze-dried meat the Maillard- type reaction between the products of autoxidized polyunsaturated fatty acids and free amino groups of phospholipids and within meat proteins, and between the free amino groups of phospholipids and the monosaccharides present in meat. The reaction was elucidated and its products characterized and evaluated for its contribution to meat flavor.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1972
- Accession Number
- AD0746989
Entities
People
- G. Venugopal Rao
- L. R. Dugan Jr.
Organizations
- Michigan State University