Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/68947
標題: Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage
作者: Chang, H.L.
Chen, Y.C.
Tan, F.J.
關鍵字: Antioxidative;Chitosan;Glucose;Maillard reaction;Pork;functional-properties;shelf-life;preservation;sausages;inhibition;rosemary;systems;chitin
Project: Food Chemistry
期刊/報告no:: Food Chemistry, Volume 124, Issue 2, Page(s) 589-595.
摘要: 
The objective of this study was to evaluate the antioxidative properties of a chitosan-glucose Maillard reaction product (CG-MRP), and its effect on pork qualities during refrigerated storage. Chitosan (1%), which was dissolved in acetic acid (1%) with 1.0%, 1.5%, or 2.0% glucose, pH adjusted to 6.0, autoclaved (121 degrees C, 15 min) and cooled, was prepared. The results showed that the 2,2-dipheny1-1-picrylhydrazy1 (DPPH) radical scavenging activities, ferrous ion chelating abilities, and reducing powers of various CG-MRP solutions were not significantly different. Pork loins soaked in the CG-MRP solutions or deionized water for 10 min and without dipping were stored at 4 degrees C for 7 days. Little influence was observed on the L*, a*, and b* colour values of the samples. Dipping in CG-MRP tended to retard the increases in volatile basic nitrogen (VBN) and thiobarbituric acid-reactive substances (TBARS) values, and resulted in lower microbial counts during storage. No detrimental influence on the sensory characteristics was found. (c) 2010 Elsevier Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/68947
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2010.06.080
Appears in Collections:期刊論文

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