Abstract
BROWN discolorations of foodstuffs, resulting from Maillard-type reactions between amino-compounds and sugars, have been known for many years. Recently, it has been established that in the whole muscle of fish and the separated muscle extractives, reactions between amino-compounds and ribose may take place very readily : the free glucose in the muscle is less reactive1,2. However, evidence has been accumulating in this laboratory that such reactions may not contribute all the discoloration found in the muscle of codling under certain processing conditions.
This is a preview of subscription content, access via your institution
Access options
Subscribe to this journal
Receive 51 print issues and online access
$199.00 per year
only $3.90 per issue
Buy this article
- Purchase on Springer Link
- Instant access to full article PDF
Prices may be subject to local taxes which are calculated during checkout
Similar content being viewed by others
References
Tarr, H. L. A., Food Tech. Champaign, 8, 15 (1954).
Jones, N. B., Biochem. J., 62, 7P (1956).
Jones, N. R., Nature, 174, 605 (1954).
Jones, N. R., Biochem. J., 58, xlvii (1954).
Jones, N. R., Biochem. J., 60, 81 (1955).
Hough, L., Jones, J. K. N., and Richards, E. L., J. Chem. Soc., 3854 (1952).
Enders, C., Fischler, F., and Zellweger, R., Brauwissenschaft, 85 (1948).
Lewin, S., Biochem. J. (in the press).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
JONES, N. Discoloration of Muscle Preparations from Codling (Gadus callarius) by Degradation Products of I-Methylhistidine. Nature 177, 748–749 (1956). https://doi.org/10.1038/177748a0
Issue Date:
DOI: https://doi.org/10.1038/177748a0
Comments
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.
