The browning of ox‐muscle extracts
Author:
- 1 January 1961
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 12 (1) , 61-69
Abstract
Extracts of ox‐muscle were investigated with a view to identifying the reducing substances present which are responsible for the rapid browning of these extracts at room temperature.Sugar phosphates were found to play an important part and the reactions of these phosphates with amino‐acids in extracts and in model systems were followed.The development of colour and flavour in an extract, in a synthetic extract, and in model systems were investigated and found to be a result of the Maillard reaction.Keywords
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