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

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.Practical Applications: Based on the importance of developing new preservation technologies of this species, osmotic dehydration by immersion in osmotic solutions represents a good alternative for the industrialized production of chub mackerel. The color of processed fish can change because of lipids and protein oxidation during storage. As a consequence, this study will provide information relevant to the formulation of appropriate temperature storage. This work was intended to provide models that allow describing the effects of storage temperature on color change kinetics of mackerel loins.

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“…Therefore, a model is required to determine the most relevant operational parameters (e.g., sugar concentration, temperature, time, etc.) in order to obtain products with the desired water loss and solid gain by using more highly concentrated osmotic agents, lower temperatures and less treatment time so as to avoid unfavorable changes in flavor, color and texture (Checmarev et al, 2016;Rawson et al, 2011). The efficiency of osmotic dehydration depends on the concentration gradients, which are usually modeled by applying Fick's law, and fitting the data with the proposed model (Chafer et al, 2003;Panades et al, 2008).…”

Raw and Cooked Quality of Gilthead Seabream Fillets (Sparus aurata, L.) after Mild Processing via Osmotic Dehydration for Shelf Life Extension

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Compression‐molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration

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