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.
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