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Eric, K., Raymond, L., Huang, M., Cheserek, M., Hayat, K., Savio, N., et al. (2013) Sensory Attributes and Antioxidant Capacity of Maillard Reaction Products Derived from Xylose, Cysteine and Sunflower Protein Hydrolysate Model System. Food Research International, 54, 1437-1447.
http://dx.doi.org/10.1016/j.foodres.2013.09.034

has been cited by the following article:

• TITLE: Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

  AUTHORS: Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis

  KEYWORDS: Meat Industry Waste, Natural Occurring Antioxidants, Lipid Oxidation, Healthier Meat Commodities, Functional Meat Products

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.8, June 30, 2016

  ABSTRACT: This work aimed to develop a healthier meat product, by improving nutritional properties related to lipid profile, using a Maillard reaction product (MRP) obtained from recycling blood from local slaughterhouses as antioxidant. Soybean oil was used as partial fat replacer and the lipid profile was modified as a decrease in the n6/n3 ratio (11.59 to 9.50), and atherogenic and trombogenic index (from 0.42 to 0.27 and 0.94 to 0.56 respectively) was observed. Beef patties were added with two MRP levels (1% w/w and 3% w/w). Patties with no antioxidants were used as control and patties containing 0.01% w/w of butylhydroxyanisole (BHA) were used as reference. Oxidative stability of refrigerated vacuum-packed patties was evaluated during 15 days of storage. Results showed 3% of MRP as the most appropriate concentration to prevent lipid oxidation with inhibition percentages of 75%, and 9 days as the limit time of chilled storage regarding consumers’ perceptions.