Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage

Authors

  • R. BECKEL,

    1. Authors Beckel and Waller are affiliated with the Dept. of Biochemistry, Oklahoma Agricultural Experiment Station, Oklahoma State Univ., Stillwater, OK 74078.
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  • H. LINGNERT,

    1. Authors Lingnert, Lundgren, and Hall are affiliated with SIK - The Swedish Food Institute, Box 5401, S-402 29 Gotebor, Sweden.
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  • B. LUNDGREN,

    1. Authors Beckel and Waller are affiliated with the Dept. of Biochemistry, Oklahoma Agricultural Experiment Station, Oklahoma State Univ., Stillwater, OK 74078.
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  • G. HALL,

    1. Authors Beckel and Waller are affiliated with the Dept. of Biochemistry, Oklahoma Agricultural Experiment Station, Oklahoma State Univ., Stillwater, OK 74078.
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  • G. R. WALLER

    1. Authors Beckel and Waller are affiliated with the Dept. of Biochemistry, Oklahoma Agricultural Experiment Station, Oklahoma State Univ., Stillwater, OK 74078.
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  • This work was supported in part by National Science Foundation Grant No. INT-8018220 and is presented as Journal Article No. 4436 of the Agricultural Experiment Station, Oklahoma State Univ., Stillwater, OK 74078. A portion of this work was presented the American Chemical Society Symposium on “Maillard Reaction in Foods and Nutrition,” Las Vegas. NV, March 30 - April 2, 1982, Abstract No. 67.

    The authors thank Otis C. Dermer for critically reviewing this manuscript.

ABSTRACT

Crude and partially purified Maillard reaction products (MRP) from arginine and xylose, and crude MRP from histidine and glucose, were tested as antioxidants in a mince of fresh herring (Clupea harengus). Mince portions containing various concentrations of MRP were stored at −20°C. Samples were withdrawn at 0,2,5, 8, 12, 16, 10, 24, and 28 wk of storage and subjected to sensory evaluation, GC and GC/MS analysis of headspace volatiles, and peroxide value determination. Substantial oxidation was shown with all measuring methods, and no significant inhibitory effect was found for any Maillard additive throughout the 28-wk period.

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