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Optimization of instrumental colour analysis in dry-cured ham
Marta García-Esteban1, Diana Ansorena, Olga Gimeno
1Departamento de Bromatologı́a, Tecnologı́a de Alimentos y Toxicologı́a, Facultad de Farmacia, Universidad de Navarra, C/ Irunlarrea s/n, 31080-, Pamplona, Spain.
Meat Science
|November 9, 2011
Summary
Instrumental color measurement of dry cured ham identified the Hunter Lab system with illuminant A as the most reproducible method. Significant color differences were observed between Semimembranosus and Biceps femoris muscles.
Area of Science:
- Food Science
- Meat Science
- Colorimetry
Background:
- Accurate instrumental color measurement is crucial for quality control in dry cured ham production.
- Various color systems and parameters exist, necessitating optimization for specific food products.
Purpose of the Study:
- To determine the optimal instrumental color measurement index for dry cured ham.
- To compare the reproducibility and sensitivity of different color systems and parameters.
Main Methods:
- Evaluated five color systems (CIE L(∗)a(∗)b(∗), Hunter Lab, CIE L(∗)u(∗)v(∗), xyY, XYZ) with multiple illuminants (D65, C, A) and observer angles (10°, 2°).
- Measured color parameters in Semimembranosus (SM) and Biceps femoris (BF) muscles of dry cured hams.
- Assessed reproducibility and significant differences between muscles and measurement conditions.
Main Results:
- The Hunter Lab system using illuminant A provided the most reproducible color measurements within muscles.
- No significant differences in reproducibility were found between 10° and 2° observer angles for the Hunter Lab system with illuminant A.
- Significant color variations were consistently observed between SM and BF muscles, with BF exhibiting higher color values.
Conclusions:
- The Hunter Lab color system with illuminant A is recommended for reproducible instrumental color assessment of dry cured ham.
- Muscle type (SM vs. BF) significantly impacts dry cured ham color, a factor to consider in quality assessment.
