The light‐induced color fading reaction for vacuum packaged turkey bologna was studied using tristimulus colorimetry. Significant (P < 0.001) time and temperature effects were found for redness (+a and a/b ratio) decrease and yellowness (+b) increase during 1.5 h of light exposure. Lightness (L) increase at the product's surface was affected by time (P < 0.001) but not temperature (P > 0.05). Alterations of the redness and yellowness components of the product's hue were found to fit first order reaction kinetics. When the Arrhenius relationship of the temperature dependency of rate constants was applied, activation energies (Ea's) of 7.4, 2.6 and 6.2 kcal/mole were obtained for +a decrease, +b increase and a/b ratio decrease, respectively. The kinetics data for turkey bologna confirm that light‐induced color fading at the product's surface is more dependent on the extent of yellowness increase than on redness decrease.
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Northcutt et al. (1990) studied this question.
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