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Colour measurements as a method for the estimation of certain chicken meat quality indicators

100%

Florowski T., Slowinski M., Dasiewicz K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2002

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tom 05

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nr 2

The research work presents an attempt at determining relations between the colour of breast and thigh muscles in broiler chicken, measured by objective methods (reflex and digital image analysis) and chosen indicators of their technological value. The results obtained indicate that the protein content in meat is significantly related to colour lightness of mature meat, measured by the reflex method (L*) and to component G, determined by way of digital image analysis (DIA). Relations were also observed between colour lightness and both pH and the water holding ability of mature meat and between b* value (reflex method) and B (DIA method) ant the total content of hem pigments. This indicates the possibility of using those measurements for the estimation of certain indicators of chicken meat quality.

2

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Tristimulus measurement of ground paprika colour

100%

Halasz-Fekete M., Huhn E., Zahonyi-Racs P.

International Agrophysics

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1994

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tom 08

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nr 3

3

Application of instrumental colour measurement as an indicator of changes occurring in wheat bakery products during production process

86%

Biller E., Ekielski A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

29-34

The study covers an analysis of changes which occur in colour of wheat bakery products manufactured from two types of flour. For the purposes of the study, the researchers adopted different periods of dough mass kneading and thermal treatment in order to determine the influence of the said parameters on the colour of finished products. A range of L*a*b* factors variability was found out on the basis of test results, subject to the type of actual flour. The colour of finished products was a function of dough kneading period (in every case), thermal treatment period (depending on the examined parameter and type of flour) as well as of the interaction between these two parameters.

4

Veneer coloration and matching using ultraviolet radiation

86%

Perez R., Moratalla J.

Drewno. Prace Naukowe. Doniesienia. Komunikaty

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2007

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tom 50

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nr 178

5-16

5

Colour measurement applied to under-standing of visual grading of colour shades in mink pelts

86%

Rasmussen P. V.

Zeszyty Naukowe. Przegląd Hodowlany

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1996

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tom 29

6

Near infrared spectroscopy [NIR] - spectroscopy, colour measurement and single kernel characterization in rye breeding

72%

Flamme W., Jansen G., Jurgens H.-U.

Plant Breeding and Seed Science

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2003

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tom 48

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nr 2

7

Comparative studies of ipe (Tabebuia spp.) wood photodegradation caused by treatment with acid and alkaline buffers

58%

Zborowska M., Stachowiak-Wencek A., Waliszewska B., Pradzynski W.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2014

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tom 88

Comparative studies of ipe (Tabebuia spp.) wood photodegradation caused by treatment with acid and alkaline buffers. A study on photodegradation of ipe wood using xenon lamp and UV lamp light has been carried out. Colour of the samples was measured using a Datacolour 600 spectrophotometer prior to their soaking in acid and alkaline buffers, after soaking and successively after 1, 5, 10, 25, 50 and 100-hour irradiation. It was concluded that the treatment with acid and alkaline buffers causes opposite changes of the investigated colour coordinates. Samples after treatment with the acid buffer were lighter and yellower in colour, but less red, while after treatment with the alkaline buffer they were darker and redder, bur less yellow. Generally treatment with the alkaline buffer caused more significant changes of ipe wood in comparison to treatment with the acid buffer. Samples treated with the acid buffer were more prone to changes of colour (∆E*) due to light irradiation in comparison to the samples treated with the alkaline buffer. More significant changes of colour were observed in the case of UV irradiation in comparison to irradiation cause by xenon lamp light.

8

Rozwazania nad metodyka instrumentalnego pomiaru barwy marchwi

51%

Zapotoczny P., Zielinska M.

Żywność Nauka Technologia Jakość

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2005

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tom 12

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nr 1

121-132

W pracy przedstawiono rozważania nad metodyką pomiaru barwy materiałów niejednorodnych na przykładzie marchwi. Korzeń marchwi był krojony na kostkę o bokach 10 x 10 x 10 mm. Pomiaru dokonano na kostkach surowych, blanszowanych oraz suszonych fluidyzacyjnie w temp. 70°C. Suszeniu poddano zarówno kostki nieblanszowane, jak i blanszowane w wodzie o temp. 95°C przez 4 min z dodatkiem trójfosforanu sodowego. Sprawdzano także wpływ rozdrabniania kostek na pomiar barwy. Barwa mierzona była w systemie L*a*b*, wyliczone zostały indeksy barwy: bezwzględna różnica barwy DE* oraz indeks żółtości YI(313). Wykazano wpływ sposobu przygotowania próbek do pomiaru na interpretację uzyskanych wyników. Przed przystąpieniem do pomiarów wyliczono minimalną liczebność próby. Minimalna liczba powtórzeń przy zakładanym błędzie pomiaru wyniosła od 15 do 36, w zależności od mierzonej składowej. Stwierdzono statystycznie istotne różnice (p = 0,05) pomiędzy składowymi barwy w kolejnych seriach pomiarowych tych samych kostek marchwi. Sposób przygotowania próbek do pomiaru miał wpływ na składowe barwy. Blanszowanie kostek, a następnie ich rozdrabnianie wpłynęło na zmniejszenie jasności barwy. Sposób przygotowania próbek marchwi poddanej suszeniu nie miał dużego wpływu na zmianę jasności barwy. Natomiast w przypadku składowych a*, b* oraz indeksu ΔE* i YI313 sposób przygotowania próbek marchwi zarówno przed, jak i po suszeniu miał znaczący wpływ na badane parametry.

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