Abstract
Samples of red sea bream (Pagrus major), a white-meat fish, were grilled under an infrared heater, and the temperature and color of the sample surface was measured. For the change in color, brightness component L* and two chromatic components a*(from green to red) and b*(from blue to yellow) were measured. As the browning reaction proceeded, L* decreased monotonously and a* and b* varied in a complex way; however, a* and b* were correlated with L*. The browning reaction was treated as a first-order reaction and it was assumed that L* decreased in proportion to the reactive product. The reaction rate constant of the diminution rate of L* was determined to be in agreement with the values obtained from the experiment in which sample temperatures were maintained at a certain level. The estimated values of L*, a*, and b* were in good agreement with experimental values.
