Optimization of instrumental colour analysis in dry-cured ham

被引：60

作者：

García-Esteban, M ^{[1
]}

Ansorena, D ^{[1
]}

Gimeno, O ^{[1
]}

Astiasarán, I ^{[1
]}

机构：

[1] Univ Navarra, Fac Farm, Dept Bromatol Tecnol Alimentos & Toxicol, Pamplona 31080, Spain

来源：

MEAT SCIENCE | 2003年 / 63卷 / 03期

关键词：

dry-cured ham; colour; instrumental measurements; Semimembranosus; Biceps femoris;

D O I：

10.1016/S0309-1740(02)00084-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Colour of dry cured ham Was measured by instrumental techniques in order to determine the optimum measurement index. Five different colour. systems were used: CIE L*a*b*, Hunter Lab, CIE L*u*v*, xyY and XYZ, each With illuminants D65; C and A, and with both 10 and 2 observer angles. Measurements were taken in both Semimembranosus (SM) and Biceps femoris (BF) muscles. Hunter Lab system with illuminant A gave the most reproducible results within muscles for the three colour parameters evaluated. A further comparison of results obtained with 10 and. 2degrees observer angles of Hunter. Lab with illuminant. A showed there Were no significant differences between the angles. Significant differences between results from SM and BF muscles, were found in all, the hams, the BF always showing higher values than SM for every colour parameter. (C) 2002 Elsevier Science Ltd. All rights reserved.

引用

页码：287 / 292

页数：6

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