Determination of Turkish-type fermented sausage colour by a reflectance method

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dc.contributor.authorUren, A
dc.contributor.authorBabayigit, D
dc.date.accessioned2019-10-27T11:54:47Z
dc.date.available2019-10-27T11:54:47Z
dc.date.issued1996
dc.departmentEge Üniversitesien_US
dc.description.abstractAn objective method is described for the determination of Turkish-type fermented sausage colour. The method is based on reflectance measurements and specified as (R(570)-R(525))/(R(650)-R(525)). This ratio was simply termed as the TSC value (Turkish sausage characteristics) and was compared with 14 other objective values. The correlation coefficient of the TSC value with panel scores was higher than those of the other objective values except the CIE y value. The other 13 objective values were CIE xz, L*a*b*, L*C*H degrees Hunter Lab, RSI, NI and percentage nitrosomyoglobin (NOMb) pigment. Correlation coefficients of CIE y and TSC values are -0.901 and -0.875, respectively. TSC value is a measure of both pigment nitrosation and pigment discoloration and more useful than the RSI value. A regression equation was estimated for calculating scores from TSC values. This regression equation was converted to a table to determine the grade for colour of fermented sausages. Copyright (C) 1996 Elsevier Science Ltden_US
dc.identifier.doi10.1016/S0308-8146(96)00042-8
dc.identifier.endpage567en_US
dc.identifier.issn0308-8146
dc.identifier.issn0308-8146en_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage561en_US
dc.identifier.urihttps://doi.org/10.1016/S0308-8146(96)00042-8
dc.identifier.urihttps://hdl.handle.net/11454/35065
dc.identifier.volume57en_US
dc.identifier.wosWOS:A1996VZ97700014en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleDetermination of Turkish-type fermented sausage colour by a reflectance methoden_US
dc.typeArticleen_US

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