| Literature DB >> 26593478 |
Aurea Juliana Bombo Trevisan1, Daniele de Almeida Lima1, Geni Rodrigues Sampaio1, Rosana Aparecida Manólio Soares1, Deborah Helena Markowicz Bastos2.
Abstract
The influence of home cooking methods on the generation of Maillard reaction products (MRP) in beef was investigated. Grilling and frying hamburgers to an internal temperature below 90 °C mainly generated furosine. When the temperature reached 90 °C and 100 °C, furosine content decreased by 36% and fluorescent compounds increased by up to 98%. Baking meat at 300 °C, the most severe heat treatment studied, resulted in the formation of carboxymethyllysine. Boiling in water caused very low MRP formation. Acrylamide concentrations in grilled, fried or baked meat were extremely low. Home cooking conditions leading to low MRP generation and pleasant colours were obtained and could be used to guide diabetic and chronic renal patients on how to reduce their carboxymethyllysine intake.Entities:
Keywords: Acrylamide; Cooked meat; Fluorescence compounds; Furosine; Nε-(1-Carboxymethyl)-l-lysine (PubChem CID 123800); Nε-(1-carboxymethyl)-l-lysine; Nε-(2-Furoylmethyl)-l-lysine (furosine, PubChem CID: no items); acrylamide (PubChem CID 6579); l-lysine (PubChem CID 5962)
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Year: 2015 PMID： 26593478 DOI： 10.1016/j.foodchem.2015.09.008
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514