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| Effects of Sugar Type and Temperature on Maillard Reaction Products from Beef |
| LIU Shao;MA Ning;CHEN Tao |
| College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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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.
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2014, Vol. 28 
