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Effect of Heat and Alkali on Lysinoalanine Formation in Fish Muscle
Author(s) -
MILLER RUTH,
SPINELLI JOHN,
BABBITT JERRY K.
Publication year - 1983
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.1365-2621.1983.tb14858.x
Subject(s) - fish <actinopterygii> , chemistry , alkali metal , sodium , food science , fish products , chromatography , organic chemistry , fishery , biology
Alkali‐treated fish products such as lutefisk and sodium tripolyphosphate‐treated fillets were analyzed for lysinoalanine (LAL). No detectable amounts of LAL were found in these products both of which had pH values between 8.0 and 8.5 even after they had been heated to ordinary cooking temperatures (162°C) for up to 30 min. There was no measurable quantity of LAL found in samples at pH 10 heated for 60 min at 90°C; however, measurable quantities of LAL were found in similarly heated samples at pH 12 and 13. Thus, LAL formation is not an apparent problem in the ordinary processing of fish.