Kinetics of color change of osmotically dehydrated chub mackerel scomber japonicus during storage at different temperatures. Report as inadecuate




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María Rosa CASALES ; María Isabel YEANNES ;Ciência e Tecnologia de Alimentos 2017, 37 1

Author: Gerardo CHECMAREV

Source: http://www.redalyc.org/articulo.oa?id=395949992019


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Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil CHECMAREV, Gerardo; CASALES, María Rosa; YEANNES, María Isabel Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures. Ciência e Tecnologia de Alimentos, vol.
37, núm.
1, enero-marzo, 2017, pp.
119-123 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395949992019 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI: http:--dx.doi.org-10.1590-1678-457X.10516 Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures Gerardo CHECMAREV1*, María Rosa CASALES1, María Isabel YEANNES1 Abstract The aim of this study was to determine the effect of storage temperature on the kinetics of color change of chub mackerel dehydrated in a ternary solution (water, glycerol and salt) and vacuum packaged in films.
The color of processed fish can change because of lipids and protein oxidation during storage.
Samples were stored at 7, 25 and 35 °C for seven months and kinetic models of 0, 1 and 2 order were applied to describe the color changes.
It was observed that an increase in the storage temperature improved the changes in the CIE color values (L*, a* and b*).
First-order reaction had the best statistical parameters for a* at the three temperatures tested.
The temperature dependence of parameter a* indicated an Arrhenius relationship and the activation energy (Ea) was 44.33 kJ-mol.
The parameter b* fitted to the proposed models only in sample...





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