Testing of scanner and colour-meter for observation of changes during storage of two selected foods
P. Novotná, K. Kýhos, A. Landfeld, J. Strohalm, M. Houškahttps://doi.org/10.17221/3532-CJFSCitation:Novotná P., Kýhos K., Landfeld A., Strohalm J., Houška M. (2002): Testing of scanner and colour-meter for observation of changes during storage of two selected foods. Czech J. Food Sci., 20: 203-208.
The test with colour and aroma of Kladno cooked pork loin stored in refrigerator and at the room temperature correspond with its spoilage was done. No change of the L* co-ordinate has been observed during the storage. A strong decrease of a* co-ordinate for red colour after 1-day storage has taken place for samples stored in a room (approx. 25°C). Conversely, an increase of b* coordinate for yellow colour has been observed after 1-day storage. A change of the cooked pork loin aroma has also been noticed after 1-day storage using the sensory observation. Further, the possibility has been tested of using a portable scanner for the determination of banana colour changes. It has been found that the optimal storage temperature from the peel colour point of view is 14°C; it is in accordance with recommendations in literature.Keywords:
colour; aroma; brightness; a* co-ordinate for red colour; b* co-ordinate for yellow colour