title: Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution.
abstract: Changes in Maillard reaction of pidan white were monitored with A294, 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% ZnCl2 or 0.2% CaCl2 up to 3 wk, followed by ageing for another 3 wk. Browning intensity and A294 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% ZnCl2 and 0.2% CaCl2 showed slightly higher browning intensity, fluorescence intensity and A294 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.
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112.
authors.forename: Palanivel
authors.initials: P
authors.lastname: Ganesan
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry Prince of Songkla University, Hat Yai, Songkhla, Thailand, 90112.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Department of Food Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
authors.forename: Badlishah Sham
authors.initials: BS
authors.lastname: Baharin
keywords: Maillard; browning; fluoresence intensity; pidan; tea