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Detection of discoloration in thermally processed blue crab meat
Author(s) -
Requena Dina D,
Hale Scott A,
Green David P,
McClure W Fred,
Farkas Brian E
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199904)79:5<786::aid-jsfa253>3.0.co;2-6
Subject(s) - lightness , colorimeter , reflectivity , food science , biology , environmental science , mathematics , computer science , computer vision , optics , physics
This study objectively and quantifiably examined the effect of aseries of factors on blue crab meat discoloration. Factors exploredinclude heating process, animal harvest location, and position ofmeat within a container. A Spectrogard colorimeter was used tocollect visual reflectance spectra between 380 and 720 nm. Meatdegree of coloration was characterised objectively and rapidly byusing lightness ( L ), red–green ( a ) and yellow–blue ( b ) colour values.Results showed that meat became darker with increasing heatingprocess; crab harvest location had significant effect on thelightness of the flesh; and meat that is located in the bottom of acan was darker than that in the top. This study will serve as abaseline for the development of a coloration quality control system. © 1999 Society of Chemical Industry