Abstract
Changes in texture and colour of pidan white as influenced by glucose treatment at levels of 0, 2 and 5% were determined after pickling (week 3) and during the storage up to 12 weeks. Hardness and cohesiveness of pidan white without glucose treatment were more retained but showed a decrease in adhesiveness as storage time increased up to week 12 (P < 0.05). Higher browning intensity and a*-value were noticeable in the pidan white treated with glucose at both levels as the storage time increased (P < 0.05). Thus, glucose could enhance the development of brown colour, mainly via the Maillard reaction with free amino groups of pidan white at alkaline pH, but it could impair the textural property. Pidan white without glucose treatment showed the higher color and appearance likeness score, but lower texture and odour likeness score than commercial counterpart (P < 0.05). Therefore, glucose was not a necessary aid for pidan production.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ajandouz EH, Tchiapke LS, Ore FD, Benjibas A, Puigserver A (2001) Effect of pH on caramelisation and Maillard reaction kinetics in fructose-lysine model systems. J Food Sci 66:926–932
Baisier WM, Labuza TP (1992) Maillard browning kinetics in liquid model system. J Agric Food Chem 40:707–713
Benjakul S, Morrissey MT (1997) Protein hydrolysates from Pacific whiting solid waste. J Agric Food Chem 45:3423–3430
Benjakul S, Seymour TA, Morrissey MT, An H (1997) Physicochemical changes in Pacific whiting muscle proteins during iced storage. J Food Sci 62:729–733
Benjakul S, Lertittikul W, Bauer F (2005) Antioxidative activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chem 93:189–196
Bourne MC (1978) Texture profile analysis. Food Technol 32(7):62–72
Bunn HF, Higgins PJ (1981) Reaction of monosaccharides with proteins: possible evolutionary significance. Science 213:222–224
Chantrapornchai W, McClements DJ (2002) Influence of NaCl on optical properties, large-strain rheology and water holding capacity of heat-induced whey protein isolate gels. Food Hydrocolloid 16:467–476
Chaplin MF (1994) “Carbohydrate analysis.” A practical approach. Oxford University Press, New York, pp 1–41
Fernandez-Lopez J, Martinez A, Fernandez-Gines JM, Sayas-Barbera E, Sendra E, Perez-Alvarez JA (2006) Gelling and colour properties of ostrich (Struthio camelus) egg white. J Food Qual 29:171–183
Friedman M (1996) Food browning and its prevention: an overview. J Agric Food Chem 44:631–653
Ganasen P, Benjakul S (2010a) Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations. LWT-Food Sci Technol 43:7–85
Ganasen P, Benjakul S (2010b) Physical properties and microstructure of pidan white as affected by different divalent and monovalent cations. J Food Biochem (Accepted)
Goering PL (1993) Lead-protein interactions as a basis for lead toxicity. Neurotoxicol 14:45–60
Kato Y, Watanabe K, Sato Y (1978) Effect of the Maillard reaction on the attributes of egg white proteins. Agric Biol Chem 42:2233–223
Labuza TP, Baisier WM (1992) The kinetics of nonenzymatic browning. In: Schwartzberg HG, Hartel RW (eds) Physical chemistry of foods. Marcel Dekker, New York, pp 595–649
Lerici CR, Barbanti D, Manzano M, 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. Lebensm Wiss-u Technol 23:289–294
Lertittikul W, Benjakul S, Tanaka M (2007) Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chem 2:669–677
Li JR, Hsieh YH (2004) Traditional Chinese food technology and cuisine. Asia Pacific J Clin Nutr 13:147–155
Mailgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques. CRC, Boca Raton
Morales FJ, Jimenez-Perez S (2001) Free radical scavenging capacity of Maillard reaction products as related to colour and fluorescence. Food Chem 72:119–125
Morales FJ, Van Boekel MAJS (1997) A study on advanced Maillard reaction in heated casein–sugar solution: fluorescence accumulation. Int Dairy J 7:675–683
Morales FJ, Romero C, Jimenez-Perez S (1996) Fluorescence associated with Maillard reaction in milk and milk-resembling system. Food Chem 67:423–428
Naranjo GB, Malec LS, Vigo MS (1998) Reducing sugars effect on available lysine loss of casein by moderate heat treatment. Food Chem 62:309–313
Powrie W (1977) Chemistry of eggs and egg products. In: Stadelnan WJ, Cotterill OJ (eds) Egg science and technology. AVI, Westport, pp 97–139
Raikos V, Campbell L, Euston SR (2007) Rheology and texture of hen’s egg protein heat-set gels as affected by pH and the addition of sugar and/or salt. Food Hydrocolloid 21:237–244
Rossini K, Norena CPZ, Brandelli A (2011) Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions. J Food Sci Technol 48:305–311
Sankaran K, Godbole SS, DSouza SF (1989) Preparation of spray-dried, sugar-free egg powder using glucose oxidase and catalase coimmobilized on cotton cloth. Enzyme Microb Technol 11:617–619
Shi L, Zhou J, Gunasekaran S (2008) Low temperature fabrication of ZnO-whey protein isolate nanocomposite. Mater Lett 62:4383–4385
Steel RD, Torrie JH (1980) Principle and procedures of statistic: a biometrical approach. McGraw-Hill, New York, p 633
Van Boekel MAJS (1998) Effect of heating on Maillard reaction in milk. Food Chem 62:403–414
Wang J, Fung DYC (1996) Alkaline-fermented foods. A review with emphasis on Pidan fermentation. Crit Rev Microbiol 22:101–138
Acknowledgements
The authors would like to express their sincere thanks to Graduate School of Prince of Songkla University for the financial support.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ganesan, P., Benjakul, S. Effect of glucose treatment on texture and colour of pidan white during storage. J Food Sci Technol 51, 729–735 (2014). https://doi.org/10.1007/s13197-011-0555-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0555-1