Geometrical Factors in Color Evaluation of Purees, Pastes, and Granular Food Specimens

Hunter, Richard S.; Christie, John S.

doi:10.4315/0362-028x-41.9.726

Cited by 7 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…shown that instrumentally measured redness is more highly correlated to carotenoid concentration when colour is measured in a measuring cell than when measured directly on the fillet surface (Schmidt & Cuthbert 1969), and that an even better correlation may be achieved by taking measurements on homogenized samples (Johnsen & Wathne 1990). Some of the variation that remains unexplained by the regression models we have used may, thus, be the result of heterogeneity on the surface and in the matrix of the fillet (Hunter & Christie 1978). These irregularities would be expected to be reduced or eliminated by homogenization.…”

Section: Discussionmentioning

confidence: 99%

Relationships between carotenoid concentration and colour of fillets of Arctic chair, Salvelinus alpinus (L.), fed astaxanthin

Hatlen¹,

Jobling²,

Bjerkeng³

1998

Aquaculture Res

View full text Add to dashboard Cite

The relationships between fillet colour (CIE L* a* b* and CIE L* C* H°a b ) and carotenoid concentration were investigated using samples taken from Arctic charr, Salvelinus alpinus (L.), of different ages and sizes, which were held under a variety of rearing conditions. Relationships between colour parameters and carotenoid concentrations were nonlinear. Increasing carotenoid concentrations led to increased redness (a*), yellowness (b*) and chroma (C*), and decreased lightness (L*) and hue angle (H°a b ). Redness was the colour parameter most highly correlated with carotenoid concentration of the Arctic charr fillets. For a given redness value, yellowness was higher in sexually mature than in immature Arctic charr. This was possibly a result of mature fish having higher proportions of idoxanthin in the fillet than immatures. Alternatively, the differences in yellowness may have been a consequence of differences in proximate composition of fillets of mature and immature charr. There were also differences in yellowness in fillets from Svalbard and Hammerfest charr, Svalbard fish having the most yellow fillets. Fish from the two strains did not differ in relative proportions of fillet carotenoids, indicating that differences in colour were mediated through differences in other chemical properties.

show abstract

Section: Discussionmentioning

confidence: 99%

Relationships between carotenoid concentration and colour of fillets of Arctic chair, Salvelinus alpinus (L.), fed astaxanthin

Hatlen¹,

Jobling²,

Bjerkeng³

1998

Aquaculture Res

View full text Add to dashboard Cite

show abstract

“…In addition, the ability to remember colours is limited (Hunter 1975). and the surroundings may also in-fluence the perception of the colour (Hunter & Christie 1978). It is therefore important to standardize the viewing conditions and to use standardized colours (Boiton (It a/.…”

Section: Visual Colour Evaluationmentioning

confidence: 99%

Assessment of flesh colour in Atlantic salmon, Salmo salar L.

et al. 1995

View full text Add to dashboard Cite

The degree of pigmentation in muscle of Atlantic salmon, Salmo salar L., fillets of fish that were fed eight diets fortified with 10, 20, 40, 60, 80.100, 150 and 200 mg astaxanthin kg−1 and a non‐supplemented control diet from 3 to 21 months was assessed using different methods. A tristimulus colorimeter (Minolta Chroma Meter) was used to measure the colour composition of the fillets instrumentally. The colour was also determined using the Roche Colour Card for Salmonids. The concentration of astaxanthin in the muscle was measured by chemical analyses. All measurements for colour were done directly on the epaxial muscle anterior to the dorsal fin. The lightness factor (L *). the red/green chromaticity (a*), the yellow/blue chromaticity (b*) and the saturation C* of the colorimetric readings and the Colour Card scores were compared with the chemical analyses. The astaxanthin concentration in the flesh varied from 1 to 10 mg kg−1 and the visual appearance of the fillets varied from yellowish‐white to red. The relationship between the a*, b* and C* values and the astaxanthin concentration in the muscle was non‐linear. Non‐linear regression lines were found between the a* value and the astaxanthin concentration in the flesh (r2= 0.974) and the b* value and the astaxanthin concentration in the flesh (r2= 0.984). The instrument was not able to detect differences in astaxanthin concentration at astaxanthin levels above 3‐4 mg kg−1 using the presented method directly on the fillet. The instrument might be useful for rejecting groups of salmon with poor pigmentation. A good linear regression was found between the Colour Card score and the mean astaxanthin concentration in the flesh (r2 ‐ 0.992). The Colour Card provided a better prediction of the astaxanthin concentration at higher astaxanthin levels than the Chroma Meter. None of the methods provided a satisfactory prediction of the astaxanthin concentration in the muscle of individual fish using the presented methods.

show abstract

Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

Rørå

Kvåle

Mørkøre

et al. 1998

Food Research International

View full text Add to dashboard Cite

Geometrical Factors in Color Evaluation of Purees, Pastes, and Granular Food Specimens

Cited by 7 publications

References 0 publications

Relationships between carotenoid concentration and colour of fillets of Arctic chair, Salvelinus alpinus (L.), fed astaxanthin

Relationships between carotenoid concentration and colour of fillets of Arctic chair, Salvelinus alpinus (L.), fed astaxanthin

Assessment of flesh colour in Atlantic salmon, Salmo salar L.

Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

Contact Info

Product

Resources

About