Instrumental color measurement of meat and meat products in X-RiteColor® Master

• Autorzy: Ferysiuk Karolina , Wójciak Karolina M. , Kęska Paulina , Stasiak Dariusz M.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduc-tion of nitrite salt is possible but additional fortification is required: the best results were obtained when the extract was added in the amount of 0.015%.

Słowa kluczowe

EN

wavelength; hue angle; chroma; CIE L*a*b*

PL

długość fali; kąt barwy; nasycenie; CIE L*a*b*

• Wydawca: Polskie Towarzystwo Promocji Wiedzy ; Lublin University of Technology
• Czasopismo: Applied Computer Science
• Rocznik: 2020
• Tom: Vol. 16, no 3
• Strony: 69--79
• Opis fizyczny: Bibliogr. 23 poz., fig.

Twórcy

autor

Ferysiuk Karolina

• Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland

autor

Wójciak Karolina M.

• Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland

autor

Kęska Paulina

• Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland

autor

Stasiak Dariusz M.

• Department of Animals Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2020).