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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor CASALES,María Rosa (1) CHECMAREV,Gerardo (1) YEANNES,María Isabel (1) Palavra-chave Chub mackerel (1) Color (1) Osmotic dehydration (1) Storage (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2017 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Kinetics of color change of osmotically dehydrated chub mackerel (Scomber japonicus) during storage at different temperatures Ciênc. Tecnol. Aliment. CHECMAREV,Gerardo; CASALES,María Rosa; YEANNES,María Isabel. 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Color; Chub mackerel; Osmotic dehydration; Storage. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100119 Registros recuperados: 1 Primeira ... 1 ... Última

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