Analysis of the Color Change in Fish during the Grilling Process

Nakamura, Mayumi; Mao, Weijie; Fukuoka, Mika; Sakai, Noboru

doi:10.3136/fstr.17.471

Cited by 21 publications

(20 citation statements)

References 5 publications

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“…The browning kinetics theory used in this study to determine the activation energies (E a ) and frequency factors (k 0 ) of the reduction rate of the calculated L* c values of the samples was described in detail in our previous works (Matsuda et al, 2013;Nakamura et al, 2011).…”

Section: Calculation Of the L* C A* C And B* C Valuesmentioning

confidence: 99%

Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation

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Wakisaka

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Section: Calculation Of the L* C A* C And B* C Valuesmentioning

confidence: 99%

Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation

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Wakisaka

et al. 2014

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“…Kinetic study of browning reaction during grilling The browning kinetics theory used in this study to determine the activation energy (E a ) and frequency factor (k 0 ) of the calculated rate of L* c reduction of the samples was described in detail in our previous reports (Matsuda et al, 2013;Nakamura et al, 2011). Therefore, browning was modelled according to the change in colour intensity and did not directly involve chemical compounds.…”

Section: Theoreticalmentioning

confidence: 99%

“…The chemistry underlying the Maillard reaction is very complex; therefore, it is difficult to identify the elementary reaction and obtain the rate constant of an individual reaction. Nakamura et al (2011) and Matsuda et al (2013) modelled browning formation according to alterations in colour intensity and did not directly involve chemical compounds. Nakamura et al (2011) analysed the browning of red sea bream during grilling according to the relationships among colour, sample surface temperature, and grilling time.…”

Section: Introductionmentioning

confidence: 99%

“…Nakamura et al (2011) and Matsuda et al (2013) modelled browning formation according to alterations in colour intensity and did not directly involve chemical compounds. Nakamura et al (2011) analysed the browning of red sea bream during grilling according to the relationships among colour, sample surface temperature, and grilling time. They proposed a model that enables the prediction of L* value (fish surface colour lightness) from the surface temperature history, as well as a* and b* values (fish surface colour position on red/green and blue/yellow axes, respectively) from empirically developed equations obtained using nearinfrared radiation (NIR) heating.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

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Matsuda²,

Fukuoka³

et al. 2014

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Keywords: colour, fish species, browning, kinetic analysis, far-infrared radiation. IntroductionConsumers often assess the initial quality of a product by its colour and appearance, and colour serves as an indicator of proper food preparation. This is especially important when the selected heating process involves high temperatures, as in the case of infrared radiation grilling.The grilling of fish involves a phase change from liquid water to vapour. An evaporation front exists that divides the body of the food into two regions: the outer crust and the internal core (Wang and Sun, 2006). During grilling, when the surface temperature has reached 100℃, the evaporation zone begins to move toward the centre of the product and crust formation is initiated, which decreases the heat conductivity by acting as an insulator (Quaglia and Bucarelli, 2001). Several studies have analysed the internal core region. Garcia-Arias et al. (2003) reported that cooking induces water loss in fish, which, in most cases, increases its lipid and protein contents (on a dry-matter basis) and only some fat is lost in the case of high-fat fish. Similar results were observed by Gall et al. (1983) in broiled oily fish (mackerel) but not in other lower fat fish species (grouper and red snapper). On the other hand, a few studies have focused on the outer crust region. Wang and Sun (2006) reported that the crust layer increases in both thickness and browning colour formation as the grilling process proceeds.The latter region was taken in consideration in the present study because crust layer formation at the upper surface has an impact on grilled fish appearance.Thus, because "we also eat with our eyes," the significance of browning, a Maillard-type reaction, in consumer acceptance is TheoreticalKinetic study of browning reaction during grilling The browning kinetics theory used in this study to determine the activation energy (E a ) and frequency factor (k 0 ) of the calculated rate of L* c reduction of the samples was described in detail in our previous reports (Matsuda et al., 2013;Nakamura et al., 2011). Therefore, browning was modelled according to the change in colour intensity and did not directly involve chemical compounds.To determine the calculated a* c and b* c values, based on changes in L* c value, we employed the empirical equations reported in our previous reports. Materials and MethodsMaterials In this study, the light muscle of Japanese amberjack adults and alevin (Seriola quinqueradiata), Japanese Spanish mackerel (Scomberomorus niphonius), and salmon (Oncorhynchus masou) was used. Additionally, the results of red sea bream (Pagrus major) previously reported in Matsuda et al. (2013) were included for comparison purposes since the theoretical model for colour estimation used here was developed with this species. These fish species were chosen because they are commonly used for grilling. They were purchased from a fish market on the day of the experiment and were in all cases under rigor mortis. The skin and bones were removed, a...

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“…The process of grilling comprises four steps: (1) protein denaturation, (2) water evaporation, (3) a browning reaction, and (4) a carbonization reaction (Nakamura et al, 2011), and there is a change in the surface color of food associated with almost each step. Browning, a Maillard-type reaction, occurs at low levels of available water; therefore, it is common in dry cooking methods, such as grilling, in which the surface layer is dehydrated.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

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Fukuoka

et al. 2014

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Analysis of the Color Change in Fish during the Grilling Process

Cited by 21 publications

References 5 publications

Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation

Visualization of Browning Color Formation on Grilled Fish Through a 2D Simulation

Comparison of Browning Colour Formation on the Surface of Fish Samples during Grilling

Analysis of the Color Developed during Carbonization of Grilled Fish by Kinetics and Computer Imaging

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