International Research Journal of Innovations in Engineering and Technology - IRJIET International Open Access, Monthly, Peer Reviewed, Reputed Journal ISSN (online): 2581-3048

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DOI Prefix: 10.47001/IRJIET

A Mini-Review: Enzymatic and Non-Enzymatic Browning

Debjani DasM.F.Sc Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, KolkataAnkures BhattacharyaPh. D. Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, KolkataAsik IkbalPh. D. Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, KolkataSupratim ChowdhuryAssociate Professor, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, KolkataPrasanta MurmuAssistant Professor, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, KolkataSwarnadyuti NathAssistant Professor, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, KolkataRohan AhmedM.F.Sc Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata

Vol 6 No 8 (2022): Volume 6, Issue 8, August 2022 | Pages: 118-123

International Research Journal of Innovations in Engineering and Technology

OPEN ACCESS | Research Article | Published Date: 04-09-2022

doi Logo doi.org/10.47001/IRJIET/2022.608014

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Abstract

Food quality can be impacted by the browning, a process that gradually changes the colour of food products from white to brown or dark brown over time. There are different kinds of food can be found all around the world including shell fish which is lost because of post-harvest deteriorative reactions. Poly phenol oxidase is the potent enzyme for the colour changes occurred in shells of the fish. A lot of chemicals present today, to inhibit the colour formation like, use of controlled atmosphere packaging; high hydrostatic pressure is processing etc. This mini review enlightens the two major types of browning and its control measures in brief. 

Keywords

Enzymatic browning, non-enzymatic browning, Maillard reaction, Caramelization, Ascorbic acid oxidation


Citation of this Article

Debjani Das, Ankures Bhattacharya, Asik Ikbal, Supratim Chowdhury, Prasanta Murmu, Swarnadyuti Nath, Rohan Ahmed, “A Mini-Review: Enzymatic and Non-Enzymatic Browning”, published in International Research Journal of Innovations in Engineering and Technology - IRJIET, Volume 6, Issue 8, pp 118-123, August 2022. Article DOI https://doi.org/10.47001/IRJIET/2022.608014

Licence Copyright (c) 2026 International Research Journal of Innovations in Engineering and Technology creative common licence This work is licensed under Creative common Attribution Non Commercial 4.0 Internation Licence
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