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The Browning Produced by Heating Fresh Pork. I. The Relation of Browning Intensity to Chemical Constituents and pH a, b
Author(s) -
PEARSON A. M.,
HARRINGTON G.,
WEST R. G.,
SPOONER MILDRED E.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00078.x
Subject(s) - browning , chemistry , food science , slurry , degree (music) , intensity (physics) , environmental science , environmental engineering , physics , quantum mechanics , acoustics
SUMMARY A relationship between the degree of brownness produced by deep‐fat frying or by evaporating to dryness in a 100°C electric oven was established. Fresh pork as chops, in a water slurry, or a water extract developed varying degrees of brownness on heating. The amount of brown color development was related to the level of reducing sugars in the tissues. The degree of color development could be measured spectrophotometrically at a wavelength of 375 mμ. The development of brownness in buffered solutions was pH‐dependent, with maximum color being produced between pH 5.60 and 5.90.