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Fluorescence formation by interaction of albacore (Thunnus alalunga) muscle with acetaldehyde in a model system

Aubourg, S.P., Perez-Martin, R.I., Medina, I., Gallardo, J.M.
Journal of agricultural and food chemistry 1992 v.40 no.10 pp. 1805-1808
Thunnus, fish, skeletal muscle, acetaldehyde, chemical reactions, fluorescence, Maillard reaction
The role of acetaldehyde (AcH) in producing fluorescent compounds as a result of interaction with food constituents was studied. A model system consisting of albacore (Thunnus alalunga) muscle and AcH in 0.1 M phosphate buffer (pH 7.0) was used. Fish muscle was submitted to three different temperatures (5, 15, and 30 degrees C) and four different concentrations of AcH (0, 1, 2, and 5%) during 1 month. Resulting fluorescent compounds were analyzed in the aqueous and organic extracts at three different excitation/emission maxima wavelengths: 327/415, 393/463, and 479/516 nm. Brown color formation was also measured in organic extracts at 420 nm. A strong relationship between fluorescence formation as a function of AcH concentration, time, and temperature of reaction was evident. An augmentation in all three variables produced a significant shift of fluorescence to higher excitation/emission maxima wavelengths which was accompanied by a marked increase in browning.