Food Science of Animal Resources, Volume (40), No (3), Year (2020-4) , Pages (350-361)

Title : ( Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal )

Authors: masoume akbarabadi , Mohammad Mohsenzadeh , Mohammad Reza Housaindokht ,

Citation: BibTeX | EndNote

Abstract

Quality control of meat products is one of the main concerns of consumers, governmental 12 control authorities, and retailers. The purpose of this study was to employ ribose-induced 13 Maillard reaction in detection of meat adulteration, and differentiation of fresh-chilled 14 from frozen-thawed minced veal. The browning intensity was assessed through 15 measuring the absorbance at 420 nm with a spectrophotometer as well as the direct 16 analysis of the color and pH. The results showed that CIE b*, CIE a*, and A420* values 17 in the extract of fresh-chilled veal were significantly (p<0.05) higher than frozen-thawed 18 samples. The extract of frozen meat samples stored at ˗18°C became significantly darker 19 and more yellowish compared to ˗4°C. The results showed that the A420* value in the 20 frozen-thawed veal stored at −4ºC and −18ºC was reduced by approximately 17.22±3.53% 21 and 11.68±2.49%, respectively, compared with fresh-chilled veal. The findings also 22 showed that the storage temperature of minced veal and the heating time in this reaction 23 had a significant effect on all tested variables (p<0.0001). The proposed method can be 24 considered as an easy, quick, and inexpensive test for differentiating between the fresh-25 chilled and frozen-thawed minced veal.

Keywords

, Maillard reaction; Minced veal; Adulteration; Differentiation; Frozen, thawed.
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@article{paperid:1079080,
author = {Akbarabadi, Masoume and Mohsenzadeh, Mohammad and Housaindokht, Mohammad Reza},
title = {Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal},
journal = {Food Science of Animal Resources},
year = {2020},
volume = {40},
number = {3},
month = {April},
issn = {2636-0772},
pages = {350--361},
numpages = {11},
keywords = {Maillard reaction; Minced veal; Adulteration; Differentiation; Frozen-thawed.},
}

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%0 Journal Article
%T Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
%A Akbarabadi, Masoume
%A Mohsenzadeh, Mohammad
%A Housaindokht, Mohammad Reza
%J Food Science of Animal Resources
%@ 2636-0772
%D 2020

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