Abstract
THE occurrence and control of the Maillard reaction has been studied fairly thoroughly in dehydrated milk, eggs, fruits and vegetables; but little information is available concerning its prevalence in flesh foods. It has been shown in previous work that moist fish flesh usually becomes brown during exposure to high temperatures (for example, 120° C. for 1 hr.), and that this alteration is due to reactions of the Maillard type1. The nature of the sugar or substance contributing the aldehyde groups essential for these reactions was not ascertained. The present investigation indicates that ribose is responsible.
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References
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Umbreit, W. W., Burris, R. H., and Stauffer, J. F., “Manometric Techniques and Tissue Metabolism” (Burgess Publishing Co., Minneapolis, Minn., 1945).
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TARR, H. Ribose and the Maillard Reaction in Fish Muscle. Nature 171, 344–345 (1953). https://doi.org/10.1038/171344b0
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DOI: https://doi.org/10.1038/171344b0
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