Abstract
During heating of mixtures of methyl esters of polyunsaturated fish oil fatty acids and albumen under simulated conditions of roasting and frying of fish, peroxides present in the lipidic fraction are rapidly decomposed and form both liposoluble and insoluble brown pigments with free amino groups of albumen. Small amounts of lipids in the mixture have already great effect on the development of colour. The reaction is very rapid at the temperatures above 100° C, and the brown pigments are not decomposed by prolonged heating.
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