Color changes in fish during grilling - Influences of heat transfer and heating medium on browning color

► We model browning rate of fish during grilling using first-order kinetic reaction. ► Color changes are appropriately estimated even different heat transfer mode is used. ► The order of reductions in L∗ was dry air > N2≒ SHS. ► Absence of O2 in the SHS heating medium delays the formation of browning color.