Maillard Reaction In Food Processing

Certain foods are processed before they are consumed in order to ensure their preservation, microbiological security, enzymatic inactivation, and destruction of toxic substances and to enhance the development of aromas, colours and flavours (Delgado-Andrade et al., 2010). The chemical reactions resulting in colour and flavour development when food is heated are classified as non-enzymatic browning (Ames, 2003). Inasmuch as these changes have desirable sensory effects, browning of foods during processing and storage, especially for foods such as meat, fish, fruit and vegetable products often decrease the sensory properties of these products due to associated changes in colour, flavour, and softening (Ozdemir, 1997). In addition to causing discoloration,

A very important aspect of the Maillard reaction in food preparation is the production of flavors and aromas (Pither, 2003). The formation of Maillard reaction products (MRP) depends directly on the processing temperature and time and is greatly heightened by long exposure to heat (Delgado-Andrade et al., 2010). The main variables affecting the extent of the Maillard reaction, such as temperature and time, depend on processing conditions as well as pH, water activity and type and availability of the reactants (Jaegar et al., 2009). The Maillard reaction proceeds effectively at temperatures above 50°C and is favoured at pH 4 – 7.

Impact of temperature/time: the extent of the Maillard reaction rate increases with temperature. Q10 values range from 2 to 8 according to the system and parameter being measured (Ames, 2003). Therefore, if the aim is to stop the reaction, the temperature should be reduced to as low a level as possible. However, the profile of reaction products formed varies according to the temperature and time of heating and it is not possible to produce the profile obtained at a high temperature by heating at a lower temperature for a longer

Chemical indicators of the Maillard reaction are divided into four, namely: amino acid loss; Amadori compounds; advanced stage (MRPs); and final stage (MRPs).

Amino acid loss is the first indicator that can be measured since amino acids are one of the initial reactives of the Maillard reaction. For example, the ε-amino group of lysine reacts with 2,4-dinitrofluorobenzene. This reaction can be monitored via HPLC-VIS or by Ortho-pthaldehyde (OPA) analysis by HPLC with Fluorescence detection or by