| As a kind of traditional meat products, Chinese sausage has a history of more than1000years. It is very popular among consumers because of its unique flavor and attractive color. As Chinese sausage contains too much fat, it is easy to deteriorate during processing and storage.So that the rancid flavor and the discoloration appear which seriously affect the sensory quality of Chinese sausage. The key for keeping the sensory quality of Chinese sausage and extending its shelf life is to control the oxidation of fat in the sausage. Although the antioxidant capacity of the antioxidants widely used in the food industry (such as BHA, BHT) is strong, they are restricted or forbidden in many countries for their toxic side effects. The Maillard reaction (MR) involves the condensation reaction between amino acids or proteins and reducing sugars, which occurs commonly in food processing and storage. Studies showed that some ingredients in Maillard reaction products (MRPs) had strong antioxidant activities, which could even match the antioxidants widely used in food. Therefore, MRPs could be regarded as natural antioxidants. It was considered that we could add MRPs to Chinese sausage products which played a role of a kind of antioxidants. In that way, we are able to keep the sensory quality and extend the shelf life at the same time. The purpose of this study was to prepare a kind of MRPs with both strong antioxidant activities and high security, which served as a kind of natural antioxidants. The research can provide a reference for developing new kinds of natural food antioxidants which are based on MRPs in the future.1Optimization of Maillard reaction conditions based on antioxidant activitiesThe effects of heating time, temperature and initial pH on MRPs were analyzed respectively. On the basis of three single-factor experiments, the Box-Behnken response surface methodology (RSM) was applied to obtain the optimum reaction conditions. Reducing power, DPPH radical scavenging activity and hydroxyl radical scavenging activity were taken as response values. The reactants of MR were determined as L-cysteine hydrochloride, L-lysine and D-xylose with the molar ratio of1:3:4through pre-experiments. The data were subjected to analysis of variance using the SPSS20and the response surfaces were analyzed by Design Expert8.0. The results showed that the three response surface models were highly significant (P<.0001) and fitted (R2>0.95), which could be used to predict the antioxidant activities of MRPs. Besides, antioxidant activities of MRPs were the strongest under the optimum reaction conditions of heating time6.08h, temperature86.63℃and initial pH8.58. In that case, antioxidant activities of MRPs were as follows:reducing power was0.2610, DPPH radical scavenging activity was51.41%and hydroxyl radical scavenging activity was58.32%. After series of validations and comparisons, antioxidant activities of MRPs under the optimum reaction conditions were strong on the whole compared with0.1%(w/v) Vitamin C and0.1%(w/v) BHT.2Detection and analysis of toxic substances in MRPsAcrylamide (AM) and benzo (a) pyrene (BaP) in MRPs under the optimum reaction conditions were qualitatively and quantitatively analyzed with high performance liquid chromatography (HPLC). The results showed that the levels of AM and BaP in MRPs were both lower than the minimum detection limits.3The effects of MRPs on Chinese sausage’s oxidative stabilityDifferent levels of MRPs (0%,1%,2%,4%)were added into Chinese sausages which were stored at37℃. Peroxide value (POV value) and thiobarbituric acid-reactive substances (TBA value) were measured every other day during storage. The results showed that the addition of MRPs increased the oxidative stability of the sausages significantly (P<0.05). Besides, higher amount of MRPs leaded to stronger antioxidant activities. In addition, the antioxidant activities of4%MRPs and0.01%BHT were almost the same. The results of sensory evaluation showed that effects of adding MRPs on the composite scores of Chinese sausage were not significant (P>0.05). |
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