Science and Technology of Food Industry

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QIAN Zhao, ZHOU Xing-hu, HUANG Ming. Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage[J]. Science and Technology of Food Industry, 2013, (21): 69-71. DOI: 10.13386/j.issn1002-0306.2013.21.045
Citation: QIAN Zhao, ZHOU Xing-hu, HUANG Ming. Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage[J]. Science and Technology of Food Industry, 2013, (21): 69-71. DOI: 10.13386/j.issn1002-0306.2013.21.045
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Effect of Maillard reaction products ( MRPs) on oxidative stability of Chinese sausage

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  • The effects of different levels of Maillard reaction products ( MRPs) on peroxide value ( POV value) , thiobarbituric acid-reactive substances ( TBA value) and sensory quality of Chinese sausage were researched.The results showed that the addition of MRPs increased the oxidative stability of the sausage significantly ( p < 0.05) .Furthermore, higher amount of MRPs leaded to stronger antioxidant activities.In addition, the antioxidant activities of4% MRPs and 0.01% BHT were almost the same.The results of sensory evaluation showed that effects of adding MRPs on the composite scores of Chinese sausage were not significant ( p > 0.05) .
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