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Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey


Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey



Journal of Food Science 67(5): 1719-1724



ISSN/ISBN: 0022-1147

DOI: 10.1111/j.1365-2621.2002.tb08712.x

The antioxidative effect of honey-lysine Maillard reaction products (MRPs) was verified in a linoleic acid emulsion and a separate study was conducted comparing the antioxidative effects of direct honey addition to addition of preformed MRPs to meat. Antioxidative effects were measured using the TBA (thiobarbituric acid) analysis and hexanal content in turkey. Antioxidative effects increased with increasing levels of MRP or honey addition to meat.

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