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COLOUR MEASUREMENT OF FROZEN STORED SALMON.

Author(s) : HARRIS P., DAVIS K. J., POVEY K.

Summary

13 WEEKS AT 264 OR 233 K (-9 OR -40 DEG C) DID NOT MODIFY THE PIGMENT LEVEL (MEASURED ANALYTICALLY). THE CHROMA, MEASURED WITH A MINOLTA SPECTROMETER, DID NOT CHANGE SIGNIFICANTLY OVER TIME. THE LIGHTNESS DOES CHANGE, HOWEVER, AND FASTER AT 264 K THAN AT 233 K. COLOUR INTENSITY IS THE PARAMETER WHICH VARIES THE MOST, AND IT DOES SO MORE RAPIDLY AT 264 K THAN AT 23. PIGMENT LEVELS SHOULD BE MEASURED DIRECTLY, AND NOT BY COMPARING WITH COLOUR CARDS. CONVERSELY, PIGMENT LEVELS SHOULD NOT BE TAKEN AS MEANINGFUL MEASURES OF PERCEIVED COLOUR.

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Details

  • Original title: COLOUR MEASUREMENT OF FROZEN STORED SALMON.
  • Record ID : 1992-1239
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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