ANTIOXIDATIVE ACTIVITY OF MAILLARD REACTION-PRODUCTS IN COOKED GROUND-BEEF, SENSORY AND TBA VALUES

Maillard reaction products (MRPs) obtained by autoclaving egg albumin acid hydrolysate and glucose for 1 hr were added to ground beef which was cooked and stored at 4 degrees C for 8 days. The antioxidative activity of MRPs was investigated by a trained sensory panel and the TEA test. The panel evaluated samples for loss of desirable cooked beef notes and generation of off-flavors, such as cardboard and painty. With added 1% MRPs, painty aroma and flavor scores were low and did not (p > 0.05) change over time. The coefficients of determination were high (r(2) = 0.92 to 0.77, p < 0.0001) between aroma and flavor scores for any two similar attributes. The TEA values decreased by 17% with the addition of 0.5% MRP and by 39% with 1% MRP over time.