Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119 |
Resumo: | 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 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. |
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Food Science and Technology (Campinas) |
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Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperaturescolorchub mackerelosmotic dehydrationstorageAbstract 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 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119Food Science and Technology v.37 n.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.10516info:eu-repo/semantics/openAccessCHECMAREV,GerardoCASALES,María RosaYEANNES,María Isabeleng2017-02-21T00:00:00Zoai:scielo:S0101-20612017000100119Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-02-21T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
title |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
spellingShingle |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures CHECMAREV,Gerardo color chub mackerel osmotic dehydration storage |
title_short |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
title_full |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
title_fullStr |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
title_full_unstemmed |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
title_sort |
Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures |
author |
CHECMAREV,Gerardo |
author_facet |
CHECMAREV,Gerardo CASALES,María Rosa YEANNES,María Isabel |
author_role |
author |
author2 |
CASALES,María Rosa YEANNES,María Isabel |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
CHECMAREV,Gerardo CASALES,María Rosa YEANNES,María Isabel |
dc.subject.por.fl_str_mv |
color chub mackerel osmotic dehydration storage |
topic |
color chub mackerel osmotic dehydration storage |
description |
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 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. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.10516 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.1 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321175035904 |