Photocolorimetric determination of yolk colour in relation to selected quality parameters of eggs

Dvořák, Petr; Doležalová, Jana; Suchý, Pavel

doi:10.1002/jsfa.3668

Cited by 14 publications

(18 citation statements)

References 6 publications

(5 reference statements)

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“…All measurements were performed three times. The mean value calculated from the three measurements was used as the resultant value (Dvořák et al 2009). …”

Section: Methodsmentioning

confidence: 99%

“…The specific angle of hue h ab which is usually expressed by the name of colority in relation to the colour (red, yellow, etc.) (Dvořák et al 2009(Dvořák et al , 2012.…”

Section: Cielab Addition Feeding Food Quality Biophysical Indicatomentioning

confidence: 99%

“…Unlike the subjective perception of colour, colority is determined objectively using spectrocolorimetric instruments with defined parameters (Dvořák et al 2009;Saláková 2012). Colority is defined in the International Colorimetric System CIELAB (CIE 1986, Commission Internationale de l'Eclaraige).…”

Section: Cielab Addition Feeding Food Quality Biophysical Indicatomentioning

confidence: 99%

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The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

et al. 2017

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Sea-buckthorn pomace is a very valuable product which contains not only important nutrients but also high-quality oils. The question addressed in the present study was to what extent the diet containing the sea-buckthorn pomace would affect the viscosity and colour of egg yolk measured in the CIELAB system. The feeding mixture for laying hens was supplemented with 20; 50 and 100 g•kg -1 of sea-buckthorn pomace. As a result, colour indices of the egg yolk such as L*, a* and b* changed significantly (α = 0.01). The greatest relative enhancement was observed for indicator a* for the red colour. Visually, this corresponds to the more intense orange colour of the egg yolk. The addition of sea-buckthorn pomace to the diet for laying hens resulted in a larger increase in indicator ∆E* (CIE total colour difference) compared to the control group. Colour indicator h ab is the only indicator whose value oscillated around that determined for the control group. The addition of sea-buckthorn pomace to the diet resulted in an increase in colour indices a*, b* and C * ab. Indicator ∆E* also increased significantly with an increasing amount of sea-buckthorn pomace in a diet. Egg yolks were darker, had more intense red and yellow colours, and showed lower viscosity which are all features preferred by the consumer. CIELAB, addition feeding, food quality, biophysical indicators of food

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“…All measurements were performed three times. The mean value calculated from the three measurements was used as the resultant value (Dvořák et al 2009). …”

Section: Methodsmentioning

confidence: 99%

“…The specific angle of hue h ab which is usually expressed by the name of colority in relation to the colour (red, yellow, etc.) (Dvořák et al 2009(Dvořák et al , 2012.…”

Section: Cielab Addition Feeding Food Quality Biophysical Indicatomentioning

confidence: 99%

Section: Cielab Addition Feeding Food Quality Biophysical Indicatomentioning

confidence: 99%

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The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

et al. 2017

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“…Unlike the subjective perception of colour, colorities can be compared using spectrophotometric instruments with defined parameters (Dvorak et al 2009). The results of reflection and absorption are expressed using the international colorimetric scale CIELAB (Commission Internationale de l'Eclairage 1986) which is based on differences between three elementary complementary colour pairs: red-green (value a*), yellow-blue (value b*) and black-white (value L*).…”

mentioning

confidence: 99%

“…the ratio between the intensity of reflected light and the intensity of incident light from 0 (black) to 100 (white). The other indicators are defined by calculations: The distance between the two points represented by ΔE* (CIE total colour difference); specific purity C* ab (the chroma of the colour) is the value by which particular colority differs from grey; the specific angle of the colour tone h ab (hue) is described as the name of colority in relation to colour (Dvorak et al 2009;2012). The diet composition is a major factor affecting the colour of egg yolk.…”

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confidence: 99%

Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

Kopřiva

Suchý

Straková³

et al. 2014

Acta Vet. Brno

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The colour and viscosity of egg yolk are among major indicators assessed by consumers and food technology. This study attempts to evaluate the colour and viscosity of yolk in laying hens' eggs after the addition of dried beetroot (Beta vulgaris L. ssp. esculenta var. rubra) at the amount of 1% and 2% per feeding dose (in July and August 2012). The experiment was performed on 24 hens that were divided into three groups of 8 laying hens. The preparatory phase lasted one week (standard diet), followed by four weeks during which experimental layers received a diet enriched with beetroot. Then, all layers were fed a mixture without beetroot for the following four weeks. Eggs were collected during the whole period of 8 weeks. In total, 30 eggs from each group were subjected to analysis. The colour of eggs was determined using spectrophotometry, by the Colour-guide sphere spex portable colorimeter. The results showed a significant (P < 0.05) increase in value L* of yolk colour in experimental groups whereas values a* and b* (indicators of the international colorimetric scale CIELAB) did not vary significantly. Similarly, specific purity C* ab did not show a significant difference (P < 0.05) between the control and experimental groups. The egg yolk viscosity was lower in experimental groups compared to the control group but the difference was not significant. The addition of dried beetroot at the amount of 1 and 2% per feeding dose had no effect on colour and viscosity. This paper supported the null hypothesis that the addition of dried beetroot to the feeding dose at the amount of 1% and 2% has no effect on the colour and viscosity of egg yolk.

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Possibilities of enhancing the colour of egg yolk

et al. 2011

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Photocolorimetric determination of yolk colour in relation to selected quality parameters of eggs

Cited by 14 publications

References 6 publications

The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

The effect of a diet supplemented with sea-buckthorn pomace on the colour and viscosity of the egg yolk

Colour and viscosity of egg yolk after addition of beetroot to feed for laying hens

Possibilities of enhancing the colour of egg yolk

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