Analysis of the Color Change in Fish during the Grilling Process

• NAKAMURA Mayumi

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• MAO Weijie

  College of Food Science and Technology, Guangdong Ocean University

• FUKUOKA Mika

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

• SAKAI Noboru

  Department of Food Science and Technology, Tokyo University of Marine Science and Technology

Abstract

Samples of red sea bream (Pagrus major), a white-meat fish, were grilled under an infrared heater, and the temperature and color of the sample surface was measured. For the change in color, brightness component L^* and two chromatic components a^*(from green to red) and b^*(from blue to yellow) were measured. As the browning reaction proceeded, L^* decreased monotonously and a^* and b^* varied in a complex way; however, a^* and b^* were correlated with L^*. The browning reaction was treated as a first-order reaction and it was assumed that L^* decreased in proportion to the reactive product. The reaction rate constant of the diminution rate of L^* was determined to be in agreement with the values obtained from the experiment in which sample temperatures were maintained at a certain level. The estimated values of L^*, a^*, and b^* were in good agreement with experimental values.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 17 (6), 471-478, 2011

  Japanese Society for Food Science and Technology

Keywords

• kinetic analysis
• browning
• fish
• color

Details

• CRID: 1390001204457933952
• NII Article ID: 10030897240
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.17.471
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed