Abstract
TARR1–3 has shown that the ‘browning’ of flesh observed in many Canadian fish species when autoclaved for 1 hr. at 120° C. results from a Maillard reaction4 between the various muscle amino-compounds and reducing sugars—primarily ribose. The present communication reports a study on the ‘browning’ of extract preparations of codling muscle under milder conditions such as are encountered during vacuum contact plate drying of fillets5, dry salting and the storage of dehydrated codling muscle.
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References
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JONES, N. ‘Browning’ Reactions in Freeze-dried Extractives from the Skeletal Muscle of Codling (Gadus callarias). Nature 174, 605–606 (1954). https://doi.org/10.1038/174605a0
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DOI: https://doi.org/10.1038/174605a0
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