The Discoloration of Autoxidized Lipid by the Reaction with VBN or Non-VBN Fraction from Fish Muscle

Effects of microwave time on quality of grass carp fillets processed through microwave combined with hot‐air drying

“…In addition, the contents of Lys in 0 ~ 6 min fillets were all higher than its threshold. Lys could react with the intermediates of fat oxidation and form brown pigments, resulting in the reduction in content (Nakamura, Toyomizu, & Sasaki, 1976). Combined with Figure 4, the decrease of Lys in this study might be explained.…”

Packaging of retort-processed seafood, meat and poultry

“…Compounds involved in Maillard reactions include amino compounds such as free amino acid and volatile amino compounds associated with microbial spoilage (Nakamura et al ., 1973), carbonyl compounds such as reducing sugars and aldehydes and ketones derived from lipid oxidation (Pokorny et al ., 1973). During the initial stages of the reaction, colourless compounds are formed, while during the later stages brown-coloured pigments called melanoides are formed (Whistler and Daniel, 1985).…”

Effects of muscle types and cooling on discoloration of canned skipjack

“…Unfortunately, browning of packing media solution in canned skipjack tuna was observed in commercial products. During processing and storage, lipid oxidation and degradation of the meat components occur rapidly, 2 which allows elevated amino‐carbonyl reaction 3–5 . This browning substance may leach out of meats into packing media solution, which consists of two layers: oil fraction at the top and water fraction at the bottom.…”

“…The extent of browning in oil and water fractions may be associated with solubility of browning substances. Compounds involved in the Maillard reaction include amino compounds such as free amino acids and volatile amino compounds associated with microbial spoilage, 4 and carbonyl compounds such as reducing sugars, aldehydes and ketones from lipid oxidation 6 …”