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.
Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 501–502, March 1985
How to Cite
BECKEL, R., LINGNERT, H., LUNDGREN, B., HALL, G. and WALLER, G. R. (1985), Effect of Maillard Reaction Products on the Stability of Minced Herring in Frozen Storage. Journal of Food Science, 50: 501–502. doi: 10.1111/j.1365-2621.1985.tb13436.x
The authors thank Otis C. Dermer for critically reviewing this manuscript.
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 3/12/84, revised 10/9/84, accepted 11/19/84
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 Mince portions containing various concentrations of MRP were stored at −20°C. Samples were withdrawn at 0,2,5, 8, 12, 16, 10, 24, and 28 wk of storage and subjected to sensory evaluation, GC and GC/MS analysis of headspace volatiles, and peroxide value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.