MAILLARD REACTION-PRODUCTS AS ANTIOXIDANTS IN PRECOOKED GROUND-BEEF

The antioxidative activity of Maillard reaction products (MRPs) obtain ed by autoclaving glucose with acid or enzymatic protein hydrolysates of egg albumin or soy protein isolate was evaluated in cooked ground b eef by using TBA values and headspace gas chromatographic analysis ove r 8 days of refrigerated storage. The antioxidative activity of MRPs w as found to be influenced by the heating time of protein hydrolysates and glucose solution and by the level added. MRPs formed by heating fo r 1 h and added to the beef at the 1% level completely inhibited (P < 0.05) rancid flavor as determined by TBA values and hexanal and pentan al levels. With 0.5% added MRPs formed for 1 h, TBA values and hexanal and pentanal contents increased slightly over time, but were still di fferent (P < 0.05) compared to those in the control meat. The antioxid ative activity of MRPs formed by heating for 10 min did not cause sign ificant decreases (P < 0.05) in TBA values until after day 2, and in h exanal and pentanal contents until after day 4 of storage.