CIELAB color paths during meat shelf life
Fecha
2019Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión aceptada / Onetsi den bertsioa
Impacto
|
10.1016/j.meatsci.2019.107889
Resumen
Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* a ...
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Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* and hab, with variations typically hidden by sample dispersion, and the special significance of a* and C* in relation with metmyoglobin formation. CIELAB ΔE* color difference and the reflectance ratio R630/R580 are even better indicators of metmyoglobin changes during oxidation. The role of a*, C*, ΔE* and R630/R580 and their relationship during oxidation is a normal feature in the model with quantitative predictions in general agreement with literature. Results further emphasize the dangers of reporting color coordinates in different illuminants. [--]
Materias
Meat color,
Myoglobin,
Kubelka-munk,
CIELAB,
CIE illuminants
Editor
Elsevier
Publicado en
Meat Science, 157, 2019, 107889
Departamento
Universidad Pública de Navarra. Departamento de Ciencias /
Nafarroako Unibertsitate Publikoa. Zientziak Saila /
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute for Advanced Materials and Mathematics - INAMAT2