Antioxidative properties of a chitosan-glucose Maillard reaction product and its effect on pork qualities during refrigerated storage

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 589-595

  Chang, H L ^a   Chen, Y C ^a   Tan, F J ^b  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antioxidative; Chitosan; Glucose; Maillard reaction; Pork

Indexed keywords

ANTIOXIDATIVE; ANTIOXIDATIVE PROPERTY; BASIC NITROGEN; CHELATING ABILITY; COLOUR VALUE; FERROUS ION; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; MICROBIAL COUNT; PORK; PORK LOIN; RADICAL SCAVENGING ACTIVITY; REFRIGERATED STORAGES; SENSORY CHARACTERISTICS; THIOBARBITURIC ACID-REACTIVE SUBSTANCES;

ACETIC ACID; CHITOSAN; DEIONIZED WATER; GLUCOSE; MEATS; REACTION PRODUCTS;

CHITIN;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CHITOSAN; FERROUS ION; GLUCOSE;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL COUNT; FOOD QUALITY; FOOD STORAGE; FREEZING; GLYCATION; IRON CHELATION; PH MEASUREMENT; PORK;

EID: 77955775744     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.080     Document Type: Article

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