Oven roasted samples showed a more intense yellowness.
Such higher b* values have been ascribed to the formation of a higher
proportion of metmyoglobin and further heat-denaturation of this
protein, giving rise to a brownish color. However, in this case, a*
values, which are inversely related to the denaturation ofmyoglobin,
were also higher in these samples. Nevertheless, yellowness has also
been suggested as an indicator of the development of Maillard reactions
(Delgado-Andrade, Seiquer, Haro, Castellano, & Navarro, 2010),
which would develop faster andmore intensely in samples cooked at
higher temperatures.