Influence of pH, NaCl and pre-incubation on utilisation of surimi wash water in generation of antioxidative material by using the Maillard reaction

P>Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w/v) heated at 95 degrees C for 2-12 h. The effects of pH, NaCl and pre-incubation of SWW on the Maillard reaction and antioxidant capacity of MRPs were investigated. The antioxidative capacity of MRPs was determined by measuring free DPPH degrees radical scavenging activity and reducing power. The highest colour intensity (OD420) as well as antioxidative capacity was noted in the reaction mixture containing fructose at pH 9.0. The addition of NaCl (0.5-2.5%w/v) caused reduction in browning intensity but enhanced antioxidative capacity of the MRPs. Pre-incubation of SWW at 45 degrees C for 4 h decreased soluble protein but increased the Maillard reaction and antioxidative capacity of MRPs. A positive effect of salt or pre-incubation of SWW on the antioxidative capacity of MRPs was not associated with the soluble protein content in the reaction mixture.