Effects of temperature on the main intermediates and products of the Maillard reaction in a chicken breast meat model system
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Abstract
The types and concentration of main intermediates and products of the Maillard reaction to understand the reaction in chicken meat during the roasting process were studied. Chicken extract of a pH and water activity similar to chicken breast was used as a model system. Samples were heated at various temperatures (100, 120, 140, 150 and 160 oC) and the changes in the intermediates (total acids, 3-deoxyglucosone (3-DG), methylglyoxal (MG), glyoxal, hydroxymethylfurfural (HMF), furfural and volatile compounds) and products (melanoidins; as ascertained via A420) were investigated. The results showed that 3-DG, glyoxal and HMF were not detected, while MG was detected α-dicarbonyl compound detected. Furfural was found in the presence of ribose in chicken meat. Pyrroles, pyrazines, pyridines, aldehydes and furans were found to be the main volatile compounds in this system. A pH dropped and acid formation were observed during heating. The concentration of intermediates (MG, acids, furfural and volatile compounds) and products (melanoidins) increased with heating temperature and time. The formation of volatile compounds was predominant at a high temperature (140–160 oC). Based on the main types of intermediates and products found in chicken extract, the Maillard reaction pathway for chicken extract during heating was summarized. Reducing sugars reacted via the two main pathways of degradation to organic acids and reaction with amino acids. The reaction between reducing sugars and amino acids formed the important α-dicarbonyl MG, which was the central intermediate and might act as a substrate for the formation of furfural, volatile compounds and melanoidins.
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