کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4565604 1330995 2006 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Effects of brine concentration and temperature on color of vacuum pulse osmotically dehydrated sardine sheets
چکیده انگلیسی

The effects of brine concentration (0.15–0.27 g NaCl/g) and temperature (30–38 °C) on the color parameters (LL, aa, bb, ΔEΔE) 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 (ΔEΔE) increased. The decreases in redness and yellowness were lesser with increasing temperature and brine concentration while increases in lightness and ΔEΔE were higher. These changes would be predicted by simple models as a function of the temperature, brine concentration, and dehydration time.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 39, Issue 6, August 2006, Pages 665–670
نویسندگان
, , ,