Kinetics of color change of osmotically dehydrated chub mackerel (<i>Scomber japonicus)</i> during storage at different temperatures

CHECMAREV, Gerardo; CASALES, María Rosa; YEANNES, María Isabel

doi:10.1590/1678-457X.10516

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Research Paper • Food Sci. Technol (Campinas) 37 (1) • Jan-Mar 2017 • https://doi.org/10.1590/1678-457X.10516 copy

Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures

Authorship SCIMAGO INSTITUTIONS RANKINGS

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 (E_a) was 44.33 kJ/mol. The parameter b* fitted to the proposed models only in samples stored at 35 °C. The L* value decreased during storage at 25 and 35 °C (pale to dark). Storage at refrigeration temperature (7 °C) minimized the color changes.

Keywords:
color; chub mackerel; osmotic dehydration; storage

Parameter	Model	K
Parameter	Model	7 °C	25 °C	35 °C
a^# # The fit with this model was not good.	0 order	0.0725	0.5354	1.274
	1^st order	0.0749	0.2846	0.404
	2^nd order	–0.0781	–0.1818	–0.184
b^# # The fit with this model was not good.	0 order	^# # The fit with this model was not good.	^# # The fit with this model was not good.	3.426
	1^st order	^# # The fit with this model was not good.	^# # The fit with this model was not good.	0.238
	2^nd order	^# # The fit with this model was not good.	^# # The fit with this model was not good.	–0.018

Parameter	Model	RMSE			R²_adj
Parameter	Model	7 °C	25 °C	35 °C	7 °C	25 °C	35 °C
a^# # The fit with this model was not good.	0 order	0.201	2.989	3.783	0.914	0.714	0.903
	1^st order	0.199	0.839	1.127	0.921	0.904	0.914
	2^nd order	0.212	0.424	1.205	0.918	0.938	0.637
b^# # The fit with this model was not good.	0 order	^# # The fit with this model was not good.	^# # The fit with this model was not good.	10.465	^# # The fit with this model was not good.	^# # The fit with this model was not good.	0.898
	1^st order	^# # The fit with this model was not good.	^# # The fit with this model was not good.	0.751	^# # The fit with this model was not good.	^# # The fit with this model was not good.	0.892
	2^nd order	^# # The fit with this model was not good.	^# # The fit with this model was not good.	0.754	^# # The fit with this model was not good.	^# # The fit with this model was not good.	0.819

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[1] *Corresponding author: checmag@hotmail.com, checmag@fi.mdp.edu.ar