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vol. 8, nr. 1 (2006)
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Effect of oat and buckwheat seeds on comminuted meat product colour
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Małgorzata Dudek, Zbigniew J. Dolatowski
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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. 43-51
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abstract:
The effect of different levels (from 0 to 30%) of fat replacement with oat and buckwheat seeds and of storage time on the colour of comminuted meat products was studied. Examinations of reflectance and analysis of colour in CIE L*a*b* and CIE L*C*H0 systems were carried out. The colour was examined using an X-Rite reflection spectro-colorimeter. In the first phase of storage of the meat products no changes of colour were observed. However, with the course of time of storage, an increasing influence of fat replacement with oat and buckwheat seeds on the colour of meat products was noticed. The change of colour was due to a lowering of the value of a* parameter (decrease of the share of red colour) and lowering of the value of L* parameter.
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keywords:
meat product, oat, buckwheat, colour
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original in:
Polish
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