Instrumental colour analysis of Atlantic salmon (Salmo salar L.) muscle

Lars Helge Stien; Asbjørn Høyem Amundsen; Turid Mørkøre; Simon Nesse Økland; Ragnar Nortvedt

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Instrumental colour analysis of Atlantic salmon (Salmo salar L.) muscle

In: Seafood research from fish to dish

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Lars Helge Stien

Lars Helge Stien
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Asbjørn Høyem Amundsen

Asbjørn Høyem Amundsen
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Turid Mørkøre

Turid Mørkøre
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Simon Nesse Økland

Simon Nesse Økland
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Ragnar Nortvedt

Ragnar Nortvedt
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Type:: Chapter

Pages:: 525–539

DOI:: https://doi.org/10.1163/9789086865819_058

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Abstract

Instrumental colour analysis of raw salmon flesh was performed by one tristimulus filter colorimeter and two spectrophotometers. A full factorial experimental design at two levels with three variables (1 or 5 cm thick cutlet, dark or white background, and lighting on or off) showed that the instrumental readings were strongly influenced by sampling conditions (p < 0.001). The highest correlations between astaxanthin and instrumental readings were obtained for the a* values of the spectrophotometers (r > 0.780) when sampling on 1 cm-thick cutlets on a white background. The cutlets were also scanned with a flatbed scanner for colour assessment by image analysis. The image analysis correlated well with both astaxanthin (r = 0.709) and visual colour ranking (r = 0.951).

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Instrumental colour analysis of Atlantic salmon (Salmo salar L.) muscle

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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