Abstract：This study was conducted to determine the optimal sugar type and temperature for the preparation of Maillard reaction products (MRPs) from beef. Three sugars used in this study were D-xylose, D-glucose and honey, and reaction temperatures were 92 and 121 ℃. A factorial design was carried out using absorbance, color and sensory evaluation of MRPs as response variables. The results showed that D-xylose and 92 ℃ were selected as optimal conditions for Maillard reaction since these conditions favored the formation of MRPs which could be used as excellent flavoring agents and color fixatives.
刘劭；马宁；陈韬. 糖种类和温度对牛肉美拉德反应产物的影响[J]. 肉类研究, 2014, 28(9): 1-3.
LIU Shao;MA Ning;CHEN Tao. Effects of Sugar Type and Temperature on Maillard Reaction Products from Beef. Meat Research, 2014, 28(9): 1-3.
2014, Vol. 28 
