Effect of Maillard reaction products derived from the hydrolysate of mechanically deboned chicken residue on the antioxidant, textural and sensory properties of Cantonese sausages

• DOI: 10.1016/j.meatsci.2010.04.014
• Publication Date: 2010-05-01T09:01:40Z
• Authors: Weizheng Sun; Mouming Zhao; Chun Cui; Qiangzhong Zhao; Bao Yang
• Keywords: Flavour; Enzymatic Hydrolysis; Residue (chemistry); Lipid Oxidation; Peroxide value

Protein hydrolysates as precursors of Maillard reaction were obtained via enzymatic hydrolysis of mechanically deboned chicken residue (MDCR). The Maillard reaction products (MRPs) were prepared at 90 (M1), 100 (M2), 110 (M3) and 120 degrees C (M4), respectively. MRPs possessed a strong reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. According to the evolution of total free fatty acids and peroxide value of Cantonese sausage with MRPs during storage, M1 and M3 had a potent antioxidant activity (P<0.05) due to their antioxidant abilities and inhibitory action against lipolytic enzymes. Cantonese sausages treated with M1 and M2 showed good textural and sensory properties. However, M3 and M4 had a negative (P<0.05) effect on the flavour and texture of Cantonese sausages compared to control. The results suggested that M1 was very potential to be used to improve their antioxidant, textural and sensory quality.