Farbmessungen an panierten Fischerzeugnissen
The colour based on a CIELab system of both, breaded deep frozen and fried fish products, was measured using a Chroma-Meter Type 300 (Minolta). Remarkable differences especially with the deep frozen fish fillets were recognized. Due to prefrying the colour differences of the fish fingers were moderate. After frying to make the products ready to eat the colour differences between the fillets and the fingers were largely equalized. In general, the frying process was connected with a decrease of lightness L* and with strong to very strong total colour differences ΔE.
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| Main Author: | |
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| Format: | article biblioteca |
| Language: | German |
| Published: |
1996
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| Subjects: | Fisheries, fish quality, quality changes, quality evaluation, methods, Alaska pollock, plaice, saithe, redfish, hake, |
| Online Access: | http://hdl.handle.net/1834/21810 |
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| Summary: | The colour based on a CIELab system of both, breaded deep frozen and fried fish products, was measured using a Chroma-Meter Type 300 (Minolta). Remarkable differences especially with the deep frozen fish fillets were recognized. Due to prefrying the colour differences of the fish fingers were moderate. After frying to make the products ready to eat the colour differences between the fillets and the fingers were largely equalized. In general, the frying process was connected with a decrease of lightness L* and with strong to very strong total colour differences ΔE. |
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