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Testing of scanner and colour-meter for observation of changes during storage of two selected foods.

Author(s) : NOVOTNÁ P., KÝHOS K., LANDFELD A., et al.

Type of article: Article

Summary

A test was done to determine the changes in colour and aroma of Kladno cooked pork loin stored in a refrigerator and at room temperature. No change was observed in the L co-ordinate during storage. A decrease in a co-ordinate for red colour took place after 1-day storage for the samples stored in a room. Conversely, an increase in b co-ordinate for yellow colour was observed after a 1-day storage period. A change in the cooked pork loin aroma was also noticed after 1-day storage, using sensory evaluation. Further, a portable scanner was used for the determination of colour changes in bananas. It was found that the optimal storage temperature from the peel colour point of view is 14 °C; it is in accordance with the recommendations in the literature.

Details

  • Original title: Testing of scanner and colour-meter for observation of changes during storage of two selected foods.
  • Record ID : 2005-2087
  • Languages: English
  • Source: Czech. J. Food Sci. - vol. 20 - n. 5
  • Publication date: 2002

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