Influence of water activity on the development of antioxidative effect during the Maillard reaction between histidine and glucose.

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Influence of water activity on the development of antioxidative effect by the Maillard non-enzymatic browning reaction between histidine and glucose in the presence of microcrystalline cellulose was examined. The formation of brown pigment during the Maillard reaction increased as water activity of the model system decreased and initial rates of color formation reaction at 120°C were about twice those at 100°C regardless of water activity. Furthermore the initial rate of antioxidative effect development was found to increase with decreasing water activity. Maillard reaction products thus prepared was applied to the production of kamaboko-type sardine productas an antioxidant and the oxidation of sardine lipids was effectively inhibited durìng storage at 4°C.