Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets

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Abstract

The effects of brine concentration (0.15-0.27 g NaCl/g) and temperature (30-38°C) on the color parameters (L, a, b, ΔE) of vacuum pulse osmotically dehydrated sardine sheets were investigated. The results showed that osmotic dehydration has a significant effect on color of sardine sheets. Redness (a-value) and yellowness (b-value) decreased through dehydration time while lightness (L-value) and total color difference (ΔE) increased. The decreases in redness and yellowness were lesser with increasing temperature and brine concentration while increases in lightness and ΔE were higher. These changes would be predicted by simple models as a function of the temperature, brine concentration, and dehydration time. © 2005 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

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Corzo, O., Bracho, N., & Marval, J. (2006). Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets. LWT - Food Science and Technology, 39(6), 665–670. https://doi.org/10.1016/j.lwt.2005.04.011

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