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REFLECTANCE COLORIMETRIC EVALUATION OF EGG YOLK PIGMENTATION
Author(s) -
FRY J. L.,
HINTON C. F.,
HARMS R. H.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02935.x
Subject(s) - reflectivity , pigment , chemistry , diluent , yolk , analytical chemistry (journal) , chromatography , optics , food science , nuclear chemistry , physics , organic chemistry
Moderately pigmented yolks were diluted with pigment‐free yolks to provide a wide range of samples with which to compare standard beta carotene equivalents with excitation purity and luminous reflectance values obtained with a reflectance calorimeter. Pigmented yolks were also mixed with a white diluent for reflectance colorimetric comparisons. Correlation coefficients of beta carotene equivalents with excitation purity and luminous reflectance values were +0.906 and −0.874, respectively. The regression line for luminous reflectance was linear and for excitation purity was curvilinear. The white diluent (1:l ratio) resulted in significant reduction of the tendency of excitation purity to plateau for deeply pigmented yolks.