Melanoidin formation in cooked meat products

The processes of melanoidin formation in fried meatballs and schnitzel have been studied through a preparative quantitative isolation of the brown pigments. The influence of the duration of using the frying fat on the quantity of the latter has been established. The melanoidins have been characteriz...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of agricultural and food chemistry Vol. 41; no. 4; pp. 653 - 656
Main Authors:	Obretenov, Tzvetan D, Ivanova, Snezhana D, Kuntcheva, Margarita J, Somov, Georgi T
Format:	Journal Article
Language:	English
Published:	Washington, DC American Chemical Society 01-04-1993
Subjects:	ALIMENTOS AROMA Biological and medical sciences CARNE DE CERDO CARNE DE RES COMPOSE ORGANOAZOTE COMPUESTO ORGANICO DEL NITROGENO FLAVEUR Food industries FRITURA FRITURE Fundamental and applied biological sciences. Psychology Meat and meat product industries PRODUIT ALIMENTAIRE REACCION DE MAILLARD REACTION DE MAILLARD VIANDE BOVINE VIANDE PORCINE Organoleptic properties Frying Reaction mechanism Meat product Identification Melanoidin Meat
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Description
Summary:	The processes of melanoidin formation in fried meatballs and schnitzel have been studied through a preparative quantitative isolation of the brown pigments. The influence of the duration of using the frying fat on the quantity of the latter has been established. The melanoidins have been characterized by spectra and fractionated using gel chromatography. It has been shown that their content is in direct relationship with the organoleptic properties of the end products
Bibliography:	Q04 9437190 istex:F6C6914B9FA877AACB7711DA209BFD4729118F42 ark:/67375/TPS-PXDK27BQ-Q ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23
ISSN:	0021-8561 1520-5118
DOI:	10.1021/jf00028a028