Maillard Reaction Products and Lipid Oxidation

An important aspect of food processing involving Maillard reaction products (MRP) is their reactivity as antioxidants in food systems, particularly meat. A brief review is given of the general pathways of the Maillard reaction and the components of MRP as antioxidants and some possible mechanisms of antioxidants in the various reaction fractions. More specific results are given concerning the use of MRP to reduce oxidation of lipids in cooked meats. Both the water-soluble low molecular weight and polymeric fractions of MRP have antioxidant potential. The intermediate constituents such as maltol, dihydroxyacetone, glyceraldehyde and reductones behave as antioxidants or antioxidant precursors in these reaction systems. Low molecular weight diffusate components, as well as MRP from glucosehistidine and other precursors for meat flavor, improve and preserve the acceptance of cooked meat during storage.