Maillard reaction products and acrylamide formation in bovine meat cooked by different techniques

• Grant number: 12/00306-0
• Support Opportunities: Regular Research Grants
• Start date: April 01, 2012
• End date: March 31, 2014
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Deborah Helena Markowicz Bastos
• Grantee: Deborah Helena Markowicz Bastos
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Aurea Juliana Bombo Trevisan ; Geni Rodrigues Sampaio

Abstract

Maillard Reaction (MR) occurs between the free amino group of amino acids or other molecules and the carbonyl group of reducing sugars as glucose and fructose. This reaction strongly contributes to the formation of specific flavors and color in cooked foods that are the main determinants of the consumer´s choice. MR is also known as glycation and, in vivo, forms the advanced glycation endproducts (AGEs). Dietary Maillard Reaction Products (MRPs) content contributes to excess serum AGE levels, and the elevated AGE level in circulation favors the development and progression of glycation and inflammation associated diseases such as renal failure, diabetes, osteoporosis and Alzheimer´s disease. High temperatures induce the formation of harmful compounds, like heterocyclic aromatic amines and acrylamide. There is not much information about cooking procedures that originate these substances. There isn´t analysis about acrylamide levels in bovine meat and meat products in Brazil and, furthermore, less information is available regarding the MRP contents in these foods. The purpose of this study is to identify home cooking conditions that favor the MRP and acrylamide formation in bovine meat, ensuring the food safety, and to provide novel information for people with glycation associated diseases to make appropriate dietary choices. (AU)