Kinetics of color ( L-value, a-value, b-value) change of sardine sheets during vacuum pulse osmotic dehydration was determined at temperatures of 30, 32, 34, 36, and 38 °C, and brine concentration of 0.15, 0.18, 0.21, 0.24, and 0.27 gNaCl/g. Results indicated that L-value, a-value and b-value changes during vacuum pulse osmotic dehydration of sardine sheets followed first order kinetics ( R 2 > 0.90) and the temperature dependence of these changes indicated an Arrhenius relationship ( R 2 > 0.90). Rate constant for a-value was found ( p < 0.05) to be great temperature sensitive than those for L- and b-values ( E a > E L > E b ) at brine concentrations below 0.21 gNaCl/g. These temperature sensitivities were changed ( E b > E a > E L ) at brine concentrations equal to or higher than 0.21 gNaCl/g.