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.
(2010). Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction. Egyptian Journal of Chemistry, 53(3), 367-383. doi: 10.21608/ejchem.2010.1227
MLA
. "Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction". Egyptian Journal of Chemistry, 53, 3, 2010, 367-383. doi: 10.21608/ejchem.2010.1227
HARVARD
(2010). 'Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction', Egyptian Journal of Chemistry, 53(3), pp. 367-383. doi: 10.21608/ejchem.2010.1227
VANCOUVER
Effect of Water Content Chemical Composition and Antioxidant Activity from Volatile Generated from Beef Fat in Maillard Reaction. Egyptian Journal of Chemistry, 2010; 53(3): 367-383. doi: 10.21608/ejchem.2010.1227
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