Ribose-induced Maillard Reaction as an Analytical Method forDetection of Adulteration and Differentiation of Chilled and Frozen-thawedMinced Veal

摘要

Quality control of meat products is one of the main concerns of consumers,governmental control authorities, and retailers. The purpose of this study wasto employ ribose-induced Maillard reaction in detection of meat adulteration anddifferentiation of fresh-chilled from frozen-thawed minced veal. The browningintensity was assessed through measuring the absorbance at 420 nm with aspectrophotometer as well as the direct analysis of the color and pH. Theresults showed that CIE b*, CIE a*, and A values in the extractof fresh-chilled veal were significantly (p<0.05) higher thanfrozen-thawed samples. The extract of frozen meat samples stored at−18°C became significantly darker and more yellowish compared to−4°C. The results showed that the A value in thefrozen-thawed veal stored at −4°C and −18°C wasreduced by approximately 17.22±3.53% and11.68±2.49%, respectively, compared with fresh-chilled veal. Thefindings also showed that the storage temperature of minced veal and the heatingtime in this reaction had a significant effect on all tested variables(p<0.0001). The proposed method can be considered as an easy, quick, andinexpensive test for differentiating between the fresh-chilled and frozen-thawedminced veal.