INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR® MASTER

Article Sidebar

Open full text

pdf
Published: Sep 30, 2020
DOI: https://doi.org/10.23743/acs-2020-22
Crossref
Scopus
Google Scholar
Europe PMC
Articles

Archives

2020

Main Article Content

DOI

https://doi.org/10.23743/acs-2020-22

Authors

Karolina FERYSIUK

karolina.ferysiuk@student.up.edu.pl

*Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Karolina M. WÓJCIAK

karolina.wojciak@up.lublin.pl

Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Paulina KĘSKA

karolina.ferysiuk@student.up.edu.pl

Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland
Dariusz M. STASIAK

karolina.ferysiuk@student.up.edu.pl

*Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland

Abstract

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduction of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.

Keywords:

wavelength, hue angle, chroma, CIE (L*a*b*)

References

Article Details

FERYSIUK, K. ., WÓJCIAK, K. M. ., KĘSKA, P., & STASIAK, D. M. . (2020). INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR® MASTER. Applied Computer Science, 16(3), 69–79. https://doi.org/10.23743/acs-2020-22