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.

Ansorena-Artieda, D. (Diana); Peña, M.P. (María Paz) de; Astiasarán, I. (Iciar); Bello, J. (José)

Autor(es):

Ansorena-Artieda, D. (Diana)

Peña, M.P. (María Paz) de

Astiasarán, I. (Iciar)

Bello, J. (José)

Palabras clave :

Dry fermented sausage
Chorizo de Pamplona

Fecha de publicación :

1997

Editorial :

Elsevier

ISSN :

0309-1740

Cita:

Ansorena D, De Pena MP, Astiasaran I, Bello J. 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. Meat Sci. 1997 Aug;46(4):313-318.

Resumen

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

URI :

https://hdl.handle.net/10171/22990

DOI:

http://dx.doi.org/10.1016/S0309-1740(97)00025-9

Aparece en las colecciones:

DA - Farmacia - CAFT - Artículos de revista

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