Testing of scanner and colour-meter for observation of changes during storage of two selected foods

P. Novotná, K. Kýhos, A. Landfeld, J. Strohalm and M. Houška
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P. Novotná: Food Research Institute Prague, Prague, Czech Republic
K. Kýhos: Food Research Institute Prague, Prague, Czech Republic
A. Landfeld: Food Research Institute Prague, Prague, Czech Republic
J. Strohalm: Food Research Institute Prague, Prague, Czech Republic
M. Houška: Food Research Institute Prague, Prague, Czech Republic

Czech Journal of Food Sciences, 2002, vol. 20, issue 5, 203-208

Abstract: The test with colour and aroma of Kladno cooked pork loin stored in refrigerator and at the room temperature correspond with its spoilage was done. No change of the L* co-ordinate has been observed during the storage. A strong decrease of a* co-ordinate for red colour after 1-day storage has taken place for samples stored in a room (approx. 25°C). Conversely, an increase of b* coordinate for yellow colour has been observed after 1-day storage. A change of the cooked pork loin aroma has also been noticed after 1-day storage using the sensory observation. Further, the possibility has been tested of using a portable scanner for the determination of banana colour changes. It has been found that the optimal storage temperature from the peel colour point of view is 14°C; it is in accordance with recommendations in literature.

Keywords: colour; aroma; brightness; a* co-ordinate for red colour; b* co-ordinate for yellow colour (search for similar items in EconPapers)
Date: 2002
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:20:y:2002:i:5:id:3532-cjfs

DOI: 10.17221/3532-CJFS

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