肉类研究Issue(9)：1-3,3.
糖种类和温度对牛肉美拉德反应产物的影响
Effects of Sugar Type and Temperature on Maillard Reaction Products from Beef
摘要
Abstract
This study was conducted to determine the optimal sugar type and temperature for the preparation of Maillard reaction products (MRPs) from beef. Three sugars used in this study were D-xylose, D-glucose and honey, and reaction temperatures were 92 and 121 ℃. A factorial design was carried out using absorbance, color and sensory evaluation of MRPs as response variables. The results showed that D-xylose and 92 ℃ were selected as optimal conditions for Maillard reaction since these conditions favored the formation of MRPs which could be used as excellent flavoring agents and color fixatives.关键词
D-木糖/D-葡萄糖/蜂蜜/温度/美拉德反应Key words
D-xylose/D-glucose/honey/temperature/Maillard reaction分类
轻工纺织引用本文复制引用
刘劭,马宁,陈韬..糖种类和温度对牛肉美拉德反应产物的影响[J].肉类研究,2014,(9):1-3,3.基金项目
“十二五”国家科技支撑计划项目 （）
