Publisher : Korean Society for Food Science of Animal Resources
DOI : 10.5851/kosfa.2014.34.4.403
Title & Authors
Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution Ganesan, Palanivel; Benjakul, Soottawat; Baharin, Badlishah Sham;
Changes in Maillard reaction of pidan white were monitored with , fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% or 0.2% up to 3 wk, followed by ageing for another 3 wk. Browning intensity and of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% and 0.2% showed slightly higher browning intensity, fluorescence intensity and than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.
Ajandouz, E. H., Tchiapke, L. S., Ore, F. D., Benjibas, A., and Puigserver, A. (2001) Effect of pH on caramelisation and Maillard reaction kinetics in fructose-lysine model systems. J. Food Sci. 66, 926-932.
Baiser, W. M. and Labuza, T. P. (1992) Maillard browning kinetics in liquid model system. J. Agr. Food Chem. 40, 707-713.
Baxter, J. H. (1995) Free amino acid stability in reducing sugar systems. J. Food Sci. 60, 405-407.
Benjakul, S. and Morrissey, M. T. (1997) Protein hydrolysates from Pacific whiting solid waste. J. Agr. Food Chem. 45, 3423-3430.
Benjakul, S., Lertittikul, W., and Bauer, F. (2005) Antioxidative activity of Maillard reaction products from a porcine plasma protein-sugar model system. Food Chem. 93, 189-196.
Chaplin, M. F. (1994) Monosaccharides. In: Carbohydrate Analysis: A practical approach. Chaplin, M. F. and Kennedy, J. F. (ed) IRL Press, Oxford. pp. 1-41.
Chen, J. W. and Su, H. P. (2004) A new process for preparing spots-free pidan. J. Chin. Soc. Anim. Sci. 33, 79-88.
Friedman, M. (1996) Food browning and its prevention: An overview. J. Agr. Food Chem. 44, 631-653.
Ganasen, P. and Benjakul, S. (2010) Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations. LWT-Food Sci. Technol. 43, 77-85.
Ganasen, P. and Benjakul, S. (2011) Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition. Food Sci. Technol. Int. 17, 343-349.
Ganasen, P., Benjakul, S., and Kishimura, H. (2013) Effect of different cations on pidan composition and flavor in comparison to the fresh duck egg. Korean J. Food Sci. An. 33, 214-220.
Lerici, C. R., Barbanti, D., Manzano, M., and Cherubin, S. (1990) Early indicators of chemical changes in foods due to enzymic or non enzymic browning reactions. 1: study on heat treated model system. LWT-Food Sci. Technol. 23, 289-294.
Li, J. R. and Hsieh, Y. H. (2004) Traditional Chinese food technology and cuisine. Asia Pac. J. Clin. Nutr. 13, 147-155.
Martins, S. I. F. S., Marcelis, A. T. M., and Van Boekel, M. A. J. S. (2003) Kinetic modeling of the Amadori N-(1-deoxy-dfructose- 1-yl) glycine degradation pathway. Part I -reaction mechanism. Carbohydr. Res. 338, 1651-1663.
Mizooku, Y., Yoshikawa, M., Tsuneyoshi, T., and Arakawa, R. (2001) Analysis of oxidized epigallocatechin gallate by liquid chromatography/mass spectrometry. Rapid Commun. Mass Spectrom. 17, 1915-1918.
Morales, F. J. and Jimenez-Perez, S. (2001) Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem., 72, 119-125.
Morales, F. J. and Van Boekel, M. A. J. S. (1997) A study on advanced Maillard reaction in heated casein-sugar solution: fluorescence accumulation. Int. Dairy J. 7, 675-683.
Morales, F. J., Romero, C., and Jimenez-Perez, S. (1996) Fluorescence associated with Maillard reaction in milk and milkresembling system. Food Chem. 67, 423-428.
Naranjo, G. B., Malec, L. S., and Vigo, M. S. (1998) Reducing the sugar's effect on available lysine loss of casein by moderate heat treatment. Food Chem. 62, 309-313.
Oral, R. P., Dogan, M., and Sarioglu, K. (2014) Effects of certain polyphenols and extracts on furans and acrylamide formation in model system, and total furans during storage. Food Chem. 142, 423-429.
Steel, R. G. D. and Torrie, J. H. (1980) Principles and procedures of statistics McGraw-Hill Book New York, USA.
Su, H. and Lin, C. W. (1994) Effect of processing conditions of the formation of lysinoalanine in duck Pidan. J. Chin. Soc. Anim. Sci. 23, 323-330.
Wijewickreme, A. N. and Kitts, D. D. (1997) Influence of reactions on the oxidative behavior of model Maillard reaction products. J. Agr. Food Chem. 45, 4571-4576.