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

Impact Factor (2025): 6.9

DOI Prefix: 10.47001/IRJIET

A Mini-Review: Enzymatic and Non-Enzymatic Browning

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. 

Country : India

1 Debjani Das2 Ankures Bhattacharya3 Asik Ikbal4 Supratim Chowdhury5 Prasanta Murmu6 Swarnadyuti Nath7 Rohan Ahmed

  1. M.F.Sc Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata
  2. Ph. D. Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata
  3. Ph. D. Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata
  4. Associate Professor, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata
  5. Assistant Professor, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata
  6. Assistant Professor, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata
  7. M.F.Sc Scholar, Dept. of Fish Processing Technology, Faculty of Fishery Sciences, WBUAFS, Kolkata

IRJIET, Volume 6, Issue 8, August 2022 pp. 118-123

doi.org/10.47001/IRJIET/2022.608014

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