Antioxidative effect of Maillard reaction products added to turkey meat during heating by addition of honey

Abstract

Antioxidative effect of honey-lysine Maillard reaction products (MRPs) was verified in a linoleic acid emulsion and a separate study was conducted comparing the antioxidative effects of direct honey addition to addition of preformed MRPs to meat. Antioxidative effects were measured using the TBA analysis and hexanal content in turkey. Antioxidative effects increased with increasing levels of MRP or honey addition to meat. Addition of honey to meat had a greater antioxidative effect than adding synthesized MRP to turkey. It is possible that meat with honey added had a greater antioxidative effect compared to MRP addition due to a better dispersion or solubility of the MRP formed in meat during heating.