KINETICS OF HEAT-INDUCED COLOR CHANGE OF A TUNA-VEGETABLE MIXTURE

Résumé 0

"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."