Color Changes During Thermal Processing of Pacific Chum Salmon

Muscle tissue of Pacific chum salmon (Oncorhynchus keta) was heated in water (60-100°C) for different time intervals (0-40 min). The color of raw and heat treated muscles was measured with CIE Lab system (L*a*b*). Increase in the processing temperature or time increases the lightness (L* value), but decreases the redness (a* value) and yellowness (b* value) of muscle. The L* and b* values follow a zero order kinetics, but a* value obeys first order kinetics. The total color difference (DE) decreases following the zero order kinetics.