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Influence of home cooking conditions on Maillard reaction products in beef.
Trevisan, Aurea Juliana Bombo; de Almeida Lima, Daniele; Sampaio, Geni Rodrigues; Soares, Rosana Aparecida Manólio; Markowicz Bastos, Deborah Helena.
Affiliation
  • Trevisan AJ; Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
  • de Almeida Lima D; Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
  • Sampaio GR; Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
  • Soares RA; Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil.
  • Markowicz Bastos DH; Department of Nutrition, School of Public Health, University of Sao Paulo (USP), Av. Dr. Arnaldo, 715, São Paulo, SP 01246-904, Brazil. Electronic address: dmbastos@usp.br.
Food Chem ; 196: 161-9, 2016 Apr 01.
Article in En | MEDLINE | ID: mdl-26593478
The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature below 90 °C mainly generated furosine. When the temperature reached 90 °C and 100 °C, furosine content decreased by 36% and fluorescent compounds increased by up to 98%. Baking meat at 300 °C, the most severe heat treatment studied, resulted in the formation of carboxymethyllysine. Boiling in water caused very low MRP formation. Acrylamide concentrations in grilled, fried or baked meat were extremely low. Home cooking conditions leading to low MRP generation and pleasant colours were obtained and could be used to guide diabetic and chronic renal patients on how to reduce their carboxymethyllysine intake.
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Cooking / Red Meat / Hot Temperature Limits: Humans Language: En Journal: Food Chem Year: 2016 Document type: Article Affiliation country: Brazil Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Maillard Reaction / Cooking / Red Meat / Hot Temperature Limits: Humans Language: En Journal: Food Chem Year: 2016 Document type: Article Affiliation country: Brazil Country of publication: United kingdom