Critical factors associated with Maillard Reaction Products in different meats: an integrative review

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-10-21 DOI:10.1016/j.foodcont.2024.110960

Larissa de Oliveira Santos , Anna Liszzarda Silva Ribeiro , Keithy Michelle de Oliveira Lima , Isamira Reis Portela dos Santos , Beatriz Santos de Almeida , Márcia Filgueiras Rebelo de Matos , Fernanda Doring Krumreich , Lílian Lessa Andrade , Walison Fabio Ruggiero , Laise Cedraz Pinto Matos

{"title":"Critical factors associated with Maillard Reaction Products in different meats: an integrative review","authors":"Larissa de Oliveira Santos , Anna Liszzarda Silva Ribeiro , Keithy Michelle de Oliveira Lima , Isamira Reis Portela dos Santos , Beatriz Santos de Almeida , Márcia Filgueiras Rebelo de Matos , Fernanda Doring Krumreich , Lílian Lessa Andrade , Walison Fabio Ruggiero , Laise Cedraz Pinto Matos","doi":"10.1016/j.foodcont.2024.110960","DOIUrl":null,"url":null,"abstract":"<div><div>The global consumption of meat such as chicken, pork, or fish is still more representative than beef. The thermal processing applied to these meats contributes to Maillard reaction and its products (MRP), which, despite their sensorial importance, are implicated in toxic effects on human health. This study aimed to review data on preparation conditions and the main factors that influence the formation of MRP in different meat products. High MRP levels were found in meat prepared by frying for acrylamide (AA), carboxyethyllysine (CEL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF), and furans; sterilized/UHT for CEL and CML; in baked products for HMF. Regarding the type of meat, the highest levels of CML, CEL, and HMF were from fish, and the highest level of AA was from pork. Longer and higher temperatures, such as frying, grilling, and roasting, were associated with higher MRP levels. Sorbitol as a cryoprotectant, breading techniques with antioxidants such as plant extracts (grape), and mixed flours with the addition of chitosan, gum arabic, quinoa, or chia contributed to MRP mitigation. Fish, grilled, and roasted products had high levels of MRP despite being recommended in healthy diets. Critical factors in cooking meat and its products should be included in dietary guidelines and defined as good practice criteria in food production systems.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"168 ","pages":"Article 110960"},"PeriodicalIF":5.6000,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Control","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0956713524006777","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

The global consumption of meat such as chicken, pork, or fish is still more representative than beef. The thermal processing applied to these meats contributes to Maillard reaction and its products (MRP), which, despite their sensorial importance, are implicated in toxic effects on human health. This study aimed to review data on preparation conditions and the main factors that influence the formation of MRP in different meat products. High MRP levels were found in meat prepared by frying for acrylamide (AA), carboxyethyllysine (CEL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF), and furans; sterilized/UHT for CEL and CML; in baked products for HMF. Regarding the type of meat, the highest levels of CML, CEL, and HMF were from fish, and the highest level of AA was from pork. Longer and higher temperatures, such as frying, grilling, and roasting, were associated with higher MRP levels. Sorbitol as a cryoprotectant, breading techniques with antioxidants such as plant extracts (grape), and mixed flours with the addition of chitosan, gum arabic, quinoa, or chia contributed to MRP mitigation. Fish, grilled, and roasted products had high levels of MRP despite being recommended in healthy diets. Critical factors in cooking meat and its products should be included in dietary guidelines and defined as good practice criteria in food production systems.

查看原文本刊更多论文

与不同肉类中 Maillard 反应产物相关的关键因素：综合评述

鸡肉、猪肉或鱼肉等肉类的全球消费量仍然比牛肉更具代表性。这些肉类在热加工过程中会产生马氏反应及其产物（MRP），尽管它们在感官上很重要，但对人体健康的毒性影响却与它们有关。本研究旨在回顾有关制作条件和影响不同肉类产品中 MRP 形成的主要因素的数据。在油炸肉类中发现丙烯酰胺 (AA)、羧乙基赖氨酸 (CEL)、羧甲基赖氨酸 (CML)、羟甲基糠醛 (HMF) 和呋喃的 MRP 含量较高；在灭菌/超高温灭菌肉类中发现丙烯酰胺 (CEL) 和羧乙基赖氨酸 (CML)；在烘焙肉类中发现羟甲基糠醛 (HMF)。就肉类而言，鱼肉中的 CML、CEL 和 HMF 含量最高，猪肉中的 AA 含量最高。煎炸、烧烤和烘焙等较长时间和较高温度与较高的 MRP 含量有关。作为低温保护剂的山梨醇、含有抗氧化剂（如植物提取物（葡萄））的裹粉技术，以及添加了壳聚糖、阿拉伯树胶、藜麦或奇亚籽的混合面粉，都有助于减轻 MRP。鱼类、烧烤和烤制产品的 MRP 含量很高，尽管它们是健康饮食的推荐食品。烹饪肉类及其制品的关键因素应纳入膳食指南，并定义为食品生产系统的良好操作标准。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.