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Please use this identifier to cite or link to this item:
http://hdl.handle.net/10171/22990
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| Title: | 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. |
| Author(s) : | Ansorena, D. (Diana)
Peña, M.P. (María Paz) de
Astiasaran, I. (Iciar)
Bello, J. (José) |
| Issue Date: | 1997 |
| Publisher: | Elsevier |
| Citation: | 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. |
| Keywords: | Dry fermented sausage
Chorizo de Pamplona |
| Abstract: | 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: | http://hdl.handle.net/10171/22990 |
| Publisher version (URL): | http://dx.doi.org/10.1016/S0309-1740(97)00025-9 |
| Appears in Collections: | DA - Farmacia - CAFT - Artículos de revista
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