Outline
DOI: 10.5958/0976-4755.2026.00185.5 ISSN: 0973-1431
Effect of Temperature and PH on Maillard Reaction in Bivalve Lamellidens Marginalis (Lamark, 1819) Muscle Protein
Punam S. PawarThe formation of Maillard reaction products (MRPs) in the muscles of Lamellidens marginalis was investigated under the influences of pH, temperature and heating time. Higher absorbance was observed under alkaline condition, which slightly increased due to intermediate browning in acidic pH. Increased Browning intensity was thus observed at alkaline pH. The absorbance ratio increased with increasing pH values during heating time. The pH was found to be one of the important factors affecting MRPs in muscle system.
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