Maillard reaction products (MRPs) were generated from reaction mixtures of surimi wash water (SWW) with glucose or fructose (5%w ⁄ v) heated at 95°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°radical scavenging activity and reducing power. The highest colour intensity (OD 420 ) 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°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.
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