The inhibitory effect of Maillard reaction products on fish and chicken muscle oxidation

The main products, including intermediate products, and the consequent browning substances and advanced glycation end products (AGEs) are formed during different periods of the Maillard reaction (MR), and their antioxidant effect on meat varies with the product contents and proportions. This study aimed to assess the antioxidant activity of Maillard reaction products (MRPs) formed at different heating stages and evaluate their capacities to inhibit oxidation in the common carp and chicken. The 2,2’-azinobis (3-ethylbenothiazoline-6-sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picryl-hydrazil (DPPH), and ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant activities of MRPs, and UPLC-MS/MS were used to detect the formation of AGEs. The results indicated that the antioxidant capacity of MRPs improved with the accumulation of intermediate products and browning substances, particularly nonfluorescent intermediates that play crucial roles. MRPs (6 h) showed effective antioxidant capability, including a 60% DPPH radical scavenging rate, a 98% ABTS radical scavenging rate, and a FRAP of 1.36 mmol/L. The formation of AGEs did not significantly impact the antioxidant level of MRPs. Therefore, MRPs generated through appropriate heating demonstrated strong antioxidant activity and safety in both fish and chicken.