Optimization of instrumental colour analysis in dry-cured ham
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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.
Abstract:
Colour of dry cured ham was measured by instrumental techniques in order to determine the optimum measurement index. Five different colour systems were used: CIE L(∗)a(∗)b(∗), Hunter Lab, CIE L(∗)u(∗)v(∗), xyY and XYZ, each with illuminants D65, C and A, and with both 10 and 2° observer angles. Measurements were taken in both Semimembranosus (SM) and Biceps femoris (BF) muscles. Hunter Lab system with illuminant A gave the most reproducible results within muscles for the three colour parameters evaluated. A further comparison of results obtained with 10 and 2° observer angles of Hunter Lab with illuminant A showed there were no significant differences between the angles. Significant differences between results from SM and BF muscles were found in all the hams, the BF always showing higher values than SM for every colour parameter.
