Optimization of instrumental colour analysis in dry-cured ham
Optimization of instrumental colour analysis in dry-cured ham
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DOI：
10.1016/s0309-1740(02)00084-0
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发表时间：
2003-03-01
期刊：
影响因子：
7.1
通讯作者：
Astiasarán, I
中科院分区：
文献类型：
--
作者：
García-Esteban, M;Ansorena, D;Astiasarán, I
采用仪器技术对干腌火腿的色泽进行了测定，以确定最佳测定指标。五种不同的颜色使用系统：CIE L*a*B*、Hunter Lab、CIE L*u*v*、xyY和XYZ，每个都使用光源D65、C和A，并且具有10和2个观察者角度。在半膜肌（SM）和股二头肌（BF）肌肉中进行测量。亨特实验室系统与发光体A给出了最可重复的结果，在肌肉内的三个颜色参数的评价。进一步比较了10和.猎人的2度观察者角度。实验室用光源。A显示不同角度之间无显著性差异。从SM和BF肌肉的结果之间的显着差异，被发现在所有的火腿，BF总是显示出高于SM的每个颜色参数的值。(C)2002爱思唯尔科技有限公司。保留所有权利。
Colour of dry cured ham Was measured by instrumental techniques in order to determine the optimum measurement index. Five different colour. systems were used: CIE L*a*b*, Hunter Lab, CIE L*u*v*, xyY and XYZ, each With illuminants D65; C and A, and with both 10 and 2 observer angles. Measurements were taken in both Semimembranosus (SM) and Biceps femoris (BF) muscles. Hunter Lab system with illuminant A gave the most reproducible results within muscles for the three colour parameters evaluated. A further comparison of results obtained with 10 and. 2degrees observer angles of Hunter. Lab with illuminant. A showed there Were no significant differences between the angles. Significant differences between results from SM and BF muscles, were found in all, the hams, the BF always showing higher values than SM for every colour parameter. (C) 2002 Elsevier Science Ltd. All rights reserved.