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vol. 8, nr. 1 (2006)
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Durability of colour of meat product with buckwheat grain addition
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Zbigniew J. Dolatowski, Małgorzata Dudek
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Department of Animal Products Technology, Agricultural University, ul. Doświadczalna 44, 20-236 Lublin |
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vol. 1 (2006), nr. 8,
pp. 35-42
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abstract:
The effect of different levels (5, 10, 20%) of fat replacement with buckwheat seeds and of exposure to light on the colour of minced meat products was studied. Examinations of reflectance and analysis of colour in CIE L*a*b* systems were carried out. The colour was examined using an X-Rite reflection spectro-colorimeter. Raw materials used for manufacturing the test products were: beef – 60%, minced pork fat – 40%, ice water – 30%, and buckwheat seed preparation which replaced a certain amount of fat in the product composition. As can be seen from the value analysis of test factors, most of the tested samples that included an admixture of buckwheat seed preparations revealed a significant effect of replacing fat with the hydrated buckwheat seed preparation on the colour of meat products. The change of colour was due to the lowering of the value of a* parameter (decreasing of the share of red colour) and lowering of the value of L* parameter.
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keywords:
colour, low-fat meat product, buckwheat
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original in:
Polish
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