木糖-甘氨酸美拉德反应产物对猪肉的保鲜效果

摘要

采用木糖和甘氨酸进行模式美拉德反应，研究其产物对鲜猪肉抗氧化性及色泽的效果。结果表明：反应产物能显著降低丙二醛(MDA)值，提高T-AOC值，分别以24、48h处理组和72、96h组为最佳。产物会明显改善L*值和a*值。%The aim of the present study was to explore the effect of Maillard reaction products (MRPs) from xylose and glycine on antioxidant activity and color of fresh pork. The results indicate that MRPs from xylose and glycine resulted in a marked decrease in MDA content and an increase in T-AOC value in pork. The MRPs resulting from Maillard reaction for 24 h and 48 h were the most effective in reducing MDA content, and those resulting from Mail ard reaction for 72 h and 96 h were the most effective in increasing T-AOC value. Meanwhile, al MRPs tested could remarkably improve the L* value and a* value of pork.