1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. Nantong Dexin Pet-food Co. Ltd. Nantong 226661, China
Abstract：This study aimed at analyzing the browning mechanism in dried chicken breast and establishing a method for the
spectrometrical determination of degree of browning. In the method, hot alkaline solution was used to decompose protein
molecules, resulting in the release of the Millard reaction products melanoidins, and the supernatant solution of melanoidins left
after the precipitation of proteins and amino acids was spectrometrically determined at 420 nm wavelength for its absorbance,
which was used to express the degree of browning of dried chicken breast. This method is simple and fast and can discriminate
slight differences between various browning samples with high sensitivity.
2011, Vol. 25 
