Objectivization of colour and its stability in different kinds of sausages
1997
Pribis, V. (Tehnoloski fakultet, Novi Sad (Yugoslavia)) | Svrzic, G. | Jovanovic, G.
Better objectivization and quantification of the quality parameters is required as the aim of the contemporary food production is to supply the market with products of defined quality. The results of colour measurings in cooked, semi-dry and dry sausages are presented in this work. Colour was measured with world accepted methods and systems (CIELAB, ANLAB, Hunter, CIE-norm., psychometric parameters, hue) using three stimulating photoelectric colorimeter MOM Color 100. In addition to colour determination, the colour stability in the some samples was also determined under various light conditions (daylight, artificial-cold, artificial-warm) at ambient temperature using the above mentioned colour parameters. Measured and calculated colour parameters truly reflected the cutting appearance of the sausages investigated and they are particularly suitable for observing the colour changes of the cutting under different keeping conditions.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Unassigned data from Yugoslavia