Author/Authors :
el-ghorab, a.h. al-azhar university - national research center - flavour and aromatic department, Egypt , el-massry, k.f. al-azhar university - national research center - flavour and aromatic department, Egypt , shedied, s.a. al-azhar university - chemistry department, Egypt , shaheen, m.s. al-azhar university - national research center - flavour and aromatic department, Egypt , osman, f. al-azhar university - national research center - flavour and aromatic department, Egypt , el-hadaad, a.f. al-azhar university - chemistry department, Egypt
Abstract :
THE PRESENT work was aimed to examine the chemical composition and antioxidant activity of the reaction between beef fat and cysteine with and without water model systems. Fifty two and thirty three volatile compounds were isolated and identified with the predominance of esters and sulfur-containing compounds. Sensory evaluation was also performed for the model systems according to (ISO) and the results revealed that the presence of volatiles having roasted meat–like aroma might be due to certain components such as pyrazine and thiazoles derivatives as the main compounds. The radical scavenging activity of the model systems was quantified spectrophotometrically, using DPPH radical and β-carotene bleaching assays.
Keywords :
Maillard reaction , Water content , Beal fat , Meat , Like aroma –antioxidant activity
