Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE Lab* and the Hunter Lab systems with illuminants D65 and C

被引：31

作者：

Ansorena, D ^{[1
]}

DePena, MP ^{[1
]}

Astiasaran, I ^{[1
]}

Bello, J ^{[1
]}

机构：

[1] UNIV NAVARRA,DEPT BROMATOL TECNOL ALIMENTOS & TOXICOL,FAC FARM,E-31080 PAMPLONA,SPAIN

来源：

MEAT SCIENCE | 1997年 / 46卷 / 04期

关键词：

D O I：

10.1016/S0309-1740(97)00025-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Objective colour evaluation was determined for 33 samples of ''chorizo de Pamplona'' using the CIE L*a*b* and the Hunter system with two illuminants (D65 and C). Highly significant differences between the measures obtained with the two illuminants were found for the three colour co-ordinates (L*a*b* and Lab) in both systems. The highest coefficient of variation in b was with the Hunter system and in a was with the CIE L*a*b* system, suggesting that the CIE system is better for separating samples according to yellowness, while the Hunter system is better for separating samples according to redness. Correlations with sensory evaluation were similar for both systems and illuminants, the lowest values being for yellowness. (C) 1997 Elsevier Science Ltd.

引用

页码：313 / 318

页数：6

Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L*a*b* and the Hunter Lab systems with illuminants D65 and C

Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE Lab* and the Hunter Lab systems with illuminants D65 and C