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1. Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation

Author:
Xingyi Yu; Yvan Llave; Mika Fukuoka; Noboru Sakai
Source:
Journal of food engineering 2014 v.129 pp. 12-20
ISSN:
0260-8774
Subject:
Pagrus major; actin; color; denaturation; differential scanning calorimetry; equations; fish; grilling; heat; myosin; protein denaturation; temperature
Abstract:
... Color changes at the beginning of grilling were estimated from protein denaturation. Samples of red sea bream (Pagrus major) were grilled under far-infrared radiation heating. The temperature and color (CIE L*, a*, and b* values) of the surface of the samples were monitored over time. Protein denaturation was evaluated by differential scanning calorimetry. Two peaks, which were regarded as denatur ...
DOI:
10.1016/j.jfoodeng.2013.12.030