Chemische Untersuchungen an Schweineleber und den Produkten der Leberverarbeitung 3. Mitt. Über die Maillard‐Reaktion in Modell‐ und Leberwurstkonserven

Abstract

The storage life of industrial-made tinned liver sausage has more effect on the decrease in glucose and total carbohydrate content than the corresponding sterilisation program. The addition of glucose and casein shows greater effect as respects the Maillard-reaction on tinned model than on minced liver.