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Antioxidative properties of a chitosan–glucose Maillard reaction product and its effect on pork qualities during refrigerated storage by H.L. Chang; Y.C. Chen; F.J. Tan is a Agricultural and Biological Sciences article available to read on EtoBox.

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The objective of this study was to evaluate the antioxidative properties of a chitosan-glucose Maillard reaction product (CG-MRP), and its effect on pork qualities during refrigerated storage. Chitosan (1%), which was dissolved in acetic acid (1%) with 1.0%, 1.5%, or 2.0% glucose, pH adjusted to 6.0, autoclaved (121 °C, 15 min) and cooled, was prepared. The results showed that the 2,2-dipheny1-1-picrylhydrazy1 (DPPH) radical scavenging activities, ferrous ion chelating abilities, and reducing powers of various CG-MRP solutions were not significantly different. Pork loins soaked in the CG-MRP solutions or deionized water for 10 min and without dipping were stored at 4 °C for 7 days. Little influence was observed on the L\*, a\*, and b\* colour values of the samples. Dipping in CG-MRP tended to retard the increases in volatile basic nitrogen (VBN) and thiobarbituric acid-reactive substances (TBARS) values, and resulted in lower microbial counts during storage. No detrimental influence on the sensory characteristics was found.

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Author

H.L. Chang; Y.C. Chen; F.J. Tan

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2011

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)