Antioxidative Maillard Reaction Products from Reducing Sugars and Free Amino Acids in Cooked Ground Pork Patties

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Fifteen preformed Maillard reaction products (MRP) were prepared by refluxing 0.2M of three individual reducing sugars (glucose, xylose, and dihydroxyacetone) with 0.2M of five free amino acids (arginine, histidine, leucine, lysine, and tryptophan). MRP were added (3% v/w basis) to fresh ground pork patties prior to cooking and cooked to internal temperature 68°C and stored ai 4°C for 10 days. Samples were analyzed for TBA value on dav 0. 5. and 10. MRP were effective inhibitors of lipid oxidation in groind‘pdrk patties. The most effective were xyloselysine, xylose‐tryptophan, dihydroxyacetone‐histidine, and dihydroxy‐acetone‐tryptophan when compared to controls. A significant interaction (P < 0.001) existed between reducing sugars and amino acids.