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 degrees 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. (c) 2005 Elsevier Ltd. All rights reserved.