Maillard Reaction of Pidan White as Inhibited by Chinese Black Tea Extract (Camellia sinensis) in the Pickling Solution

Changes in Maillard reaction of pidan white were monitored with A(294), 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% ZnCl(2) or 0.2% CaCl(2) up to 3 wk, followed by ageing for another 3 wk. Browning intensity and A(294) 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% ZnCl(2) and 0.2% CaCl(2) showed slightly higher browning intensity, fluorescence intensity and A(294) 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.