Testing of Scanner and Colour-Meter for Observation of Changes during Storage of Two Selected Foods

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. © 2002 Czech Academy of Agricultural Sciences. All rights reserved.