Resumo

SCHERER, Erika; SANDOVAL, Aleida J  e  BARREIRO, José A. Kinetics of heat-induced color change of a tuna-vegetable mixture. INCI [online]. 2009, vol.34, n.12, pp.888-892. ISSN 0378-1844.

Heat induced color change kinetics in a tuna-vegetable mixture was evaluated by measuring color parameter "L" (Hunter-Lab) and 5-hydroxi-methyl-furfural (5-HMF) accumulation. For this purpose small reusable stainless steel TDT cans were used and the kinetic studies performed in a temperature range characteristic of thermal processing of low acid canned foods (110-125°C). The color parameter L was better described by a pseudo zero order while a pseudo first order reaction was found for 5-HMF accumulation, indicating the progression of the Maillard reaction during heating. In both cases, temperature dependence of the rate constants followed the Arrhenius relationship, with Ea= 92.0 and 38.9kJ·mol^-1 for lightness L and for 5-HMF accumulation, respectively. The color parameter L was more sensitive to temperature changes than 5-HMF accumulation, and therefore is suggested for evaluation of heat induced color changes in this product.

Palavras-chave : Color Kinetics; 5-HMF; Lightness; Tuna-Vegetable Mixture.