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 , Δ E ) 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 ( Δ E ) increased. The decreases in redness and yellowness were lesser with increasing temperature and brine concentration while increases in lightness and Δ E were higher. These changes would be predicted by simple models as a function of the temperature, brine concentration, and dehydration time.
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