Kinetics of Maillard reaction in a chicken meat model system using a multiresponses modeling approach

Abstract

This research aimed to study the Maillard reaction pathway in chicken meat. Owing to the complexity of real chicken meat, which is composed of many different types of amino acids and reducing sugars, the experiment was initiated with a glucose/lysine model system with the same concentration ratio of reactants as found in chicken meat. By considering glucose as the rate‐limiting substrate, a kinetic model of the glucose/lysine model system was developed. Methylglyoxal (MG) was found to be the principal important α‐dicarbonyl compound intermediates that further reacted to form melanoidins. Pyridine was a major volatile compound in this model system. The optimized kinetic model was then further validated in a chicken extract, for which the Maillard reaction mechanism has not been elucidated. However, the kinetic model of the glucose/lysine system could not explain the Maillard reaction in the chicken extract, presumably because both types of intermediates and reaction pathway depend on the reactants. Thus, a kinetic model of the Maillard reaction in the chicken extract was developed based on the main types of detected intermediates. Overall, MG was the central intermediate and acted as a substrate for the formation of furfural, volatile compounds, melanoidins, and unknown carbonyl compound(s) (Cn). Pyrazines and aldehydes were the major volatile compounds in the chicken extract.

A qualitative study among youth in Malaysia: What drives the purchase of roasted chicken products by young people seeking a better quality of life?

“…Therefore, it is implied that roasted chicken products with brown coloured are the most important criteria for most respondents in this study in deciding to purchase roasted chicken products. This is due to brown colour at the roasted chicken product surface provided a more attractive appearance and appealing to customers [ 45 ].…”