Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon
ABSTRACT Color standards from the Natural Color System (NCS) were selected by a sensory panel to match color of raw flesh of astaxanthin‐fed Atlantic salmon ( Salmo salar L.). The NCS notations, blackness, chromaticity and hue, of the most frequently selected standards are given. A linear relationsh...
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Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1990.tb06763.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb06763.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06763.x/fullpdf |
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crwiley:10.1111/j.1365-2621.1990.tb06763.x 2024-06-23T07:51:21+00:00 Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon SKREDE, GRETE RISVIK, EINAR HUBER, MARCEL ENERSEN, GRETHE BLÜMLEIN, LAURA 1990 http://dx.doi.org/10.1111/j.1365-2621.1990.tb06763.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb06763.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06763.x/fullpdf en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of Food Science volume 55, issue 2, page 361-363 ISSN 0022-1147 1750-3841 journal-article 1990 crwiley https://doi.org/10.1111/j.1365-2621.1990.tb06763.x 2024-06-04T06:40:01Z ABSTRACT Color standards from the Natural Color System (NCS) were selected by a sensory panel to match color of raw flesh of astaxanthin‐fed Atlantic salmon ( Salmo salar L.). The NCS notations, blackness, chromaticity and hue, of the most frequently selected standards are given. A linear relationship between average NCS hue and NCS chromaticity values of each salmon was obtained, the hue being more reddish at high color intensities. NCS chromaticity and hue were both significantly correlated with carotenoid concentration and with instrumentally obtained CIE (1976) a*, b* and hue values. Procedures for the selection of NCS standards and for the practical use of a color card in the evaluation of salmon color, were developed. Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library Journal of Food Science 55 2 361 363 |
institution |
Open Polar |
collection |
Wiley Online Library |
op_collection_id |
crwiley |
language |
English |
description |
ABSTRACT Color standards from the Natural Color System (NCS) were selected by a sensory panel to match color of raw flesh of astaxanthin‐fed Atlantic salmon ( Salmo salar L.). The NCS notations, blackness, chromaticity and hue, of the most frequently selected standards are given. A linear relationship between average NCS hue and NCS chromaticity values of each salmon was obtained, the hue being more reddish at high color intensities. NCS chromaticity and hue were both significantly correlated with carotenoid concentration and with instrumentally obtained CIE (1976) a*, b* and hue values. Procedures for the selection of NCS standards and for the practical use of a color card in the evaluation of salmon color, were developed. |
format |
Article in Journal/Newspaper |
author |
SKREDE, GRETE RISVIK, EINAR HUBER, MARCEL ENERSEN, GRETHE BLÜMLEIN, LAURA |
spellingShingle |
SKREDE, GRETE RISVIK, EINAR HUBER, MARCEL ENERSEN, GRETHE BLÜMLEIN, LAURA Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon |
author_facet |
SKREDE, GRETE RISVIK, EINAR HUBER, MARCEL ENERSEN, GRETHE BLÜMLEIN, LAURA |
author_sort |
SKREDE, GRETE |
title |
Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon |
title_short |
Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon |
title_full |
Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon |
title_fullStr |
Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon |
title_full_unstemmed |
Developing a Color Card for Raw Flesh of Astaxanthin‐fed Salmon |
title_sort |
developing a color card for raw flesh of astaxanthin‐fed salmon |
publisher |
Wiley |
publishDate |
1990 |
url |
http://dx.doi.org/10.1111/j.1365-2621.1990.tb06763.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1990.tb06763.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06763.x/fullpdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Food Science volume 55, issue 2, page 361-363 ISSN 0022-1147 1750-3841 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1111/j.1365-2621.1990.tb06763.x |
container_title |
Journal of Food Science |
container_volume |
55 |
container_issue |
2 |
container_start_page |
361 |
op_container_end_page |
363 |
_version_ |
1802642409277882368 |