Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

Abstract

This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers' perceptions.

Effects of Maillard reaction and its product AGEs on aging and age-related diseases

“…As well, pyridone or pyranone of melanoidins may provide chelating donors such as hydroxyl and ketone groups [25] . The antioxidant properties of food mainly depend on the production of melanoidins and brown MRPs, and contribute to the flavor, color and stability of the product, which has been confirmed in some food studies, such as coffee [26] , bread crust [27] , beer, biscuit [28] , vinegar [29] , honey [30] , fruit juices [31] , meat [32] , pasta [33] , bakery [34] , potato [35] and dairy products [36] .…”