Non-enzymatic browning during thermal processing of canned sardine.

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  • TANAKA Munehiko
    Department of Food Technology and Engineering, Tokyo University of Fisheries
  • TAGUCHI Takeshi
    Department of Food Technology and Engineering, Tokyo University of Fisheries

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Other Title
  • イワシ缶詰の加熱殺菌中におこる非酵素的褐変
  • イワシ缶詰の加熱殺菌中におこる非酵素的褐変〔英文〕
  • イワシ カンズメ ノ カネツ サッキンチュウ ニ オコル ヒ コウソテキ カッ

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Description

The rate of non-enzymatic browning reaction taken place during thermal processing of canned sardine was determined. Losses of glucose and G6P in the meat and liquid portions of canned sardine during thermal processing were found to follow first-order kinetics. The loss rate of G6P was greater than that of glucose. Losses of glucose and G6P in meats were larger than those in liquids. However, the activation energies for these losses were approximately 20kcal/mol for both meat and liquid portions. The available lysine degraded at a slightly slower rate, but its activation energy was also equivalent to those for glucose and G6P losses. The development of brown color in liquids of canned sardine increased with the increase in processing time by a first-order reaction (activation energy= 18.8kcal/mol). On the other hand, browning was not visually detected in the meat portion. It was found that canned sardine meats softened with the processing time at every temperature employed in this study (activation energy=35.0kcal/mol).

Journal

  • NIPPON SUISAN GAKKAISHI

    NIPPON SUISAN GAKKAISHI 51 (7), 1169-1173, 1985

    The Japanese Society of Fisheries Science

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