Determination of Furosine and Fluorescence as Markers of the Maillard Reaction for the Evaluation of Meat Products during Actual Cooking Conditions

Abstract

During food processing and cooking, various flavor compounds, colored substances and toxic substances are produced by the Maillard reaction. It is important to investigate the relationship between the Maillard reaction products and the actual cooking conditions. Therefore, we investigated the effects of seasonings and reaction conditions on the Maillard reaction of meat using furosine and fluorescent compounds. The addition of 1.0% NaCl decreased the reaction rate of the Maillard reaction measured by furosine in Glc -meat reaction. However, the reaction rate of meat with added sucrose did not change. Furosine content in meat with added sucrose increased rapidly when it was pan-broiled and fried, but increased slowly at the beginning when it was baked in a gas oven. The fluorescence of broiled meat showed a maximum at 333/425 nm (exc./em.) and is a useful indicator of the Maillard reaction of meat samples. The rate of increasing fluorescence in baked meat was lower than that of meat heated by other cooking methods.

Tracking the behavior of Maillard browning in lysine/arginine–sugar model systems under high hydrostatic pressure

“…The Maillard reaction is associated with the development of fluorescent compounds that form before brown pigments are produced, and fluorescence measurement is effective in assessing the progress of the Maillard reaction in foods . In the present study, the fluorescence spectra of the lysine–glucose and lysine–fructose model systems that reacted at 60 °C showed only a single peak and had a maximum relative intensity at the emission wavelength of 447 ± 3 nm.…”

Effect of traditional dehydration processing of pepper jalapeno rayado (Capsicum annuum) on secondary metabolites with antioxidant activity

“…The lysine-glucose reaction was prepared in duplicate (0.05 M and 0.075 M, respectively), according to the methodology of Yamaguchi, Nomi, Homma, Kasai and Otsuka (2012), with some modifications. Lysine and glucose were placed in 10 mL of 0.2 M sodium phosphate buffer (pH 6) at 93°C (boiling point at 585 mmHg) for 120 min.…”

“…The non-enzymatic browning index is often measured at 420 nm in foods subjected to heat treatment and is related to the appearance of end products such as melanoidins (Delgado-Andrade et al, 2010). Fluorescence techniques have been more sensitive for determining the presence of Maillard compounds (Yamaguchi et al, 2012). Aqueous extracts of fresh-red, dehydrated and smoke-dried pepper were compared to the fluorescence spectra of a lysine- glucose reaction model (80°C) at 0 and 120 min times (Figure 1).…”

Formação de produtos da reação de Maillard em carne bovina (<i>Semimembranosus</i>) submetida a diferentes técnicas de cocção

“…Embora haja uma ampla gama de dados acerca da quantia de PRM em sistemas modelo-alimento e em alimentos isolados, informações sobre os efeitos de diferentes métodos de cocção e uso de receitas (matrizes mais complexas) na formação de PRM são escassas. Métodos de cocção com uso de calor seco, como grelhar ou fritar causam uma formação de PRM dez vezes maior que o uso de calor úmido, como cozimento ao vapor ou fervura em água (CHAO et al, 2009;DELGADO-ANDRADE et al, 2010;URIBARRI et al, 2010;HULL et al, 2012;YAMAGUCHI et al, 2012).…”

“…A formação de compostos fluorescentes foi três vezes menor para a carne cozida em água, comparado aos métodos de cocção por calor seco, porque, além dos reagentes estarem diluídos em água, no cozimento a temperatura interna não ultrapassa 80 ⁰C. É bem estabelecido que métodos de cocção por calor seco como grelhar, fritar, assar promovem uma formação maior de PRM comparado a cocção úmida como cozidos, ensopados ou uso de vapor (CHAO et al, 2009;DELGADO-ANDRADE et al, 2010;URIBARRI et al, 2010;HULL et al, 2012;YAMAGUCHI et al, 2012).…”