Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions

3Citations
Citations of this article
6Readers
Mendeley users who have this article in their library.

Abstract

Sensory properties of foods mainly affect purchasing decisions. In case of sausages, deterioration of pigments of meat and spices cause discolouration, while lipid oxidation leads to the formation of off-odours, and these two processes are connected. Lipid oxidation promotes the conversion of pigments, while the formation of metmyoglobin accelerates lipid oxidation. The scope of the study was to investigate the relationship between the amount of malondialdehyde equivalents (MDA) and CIELAB colour coordinates in a Hungarian sausage with paprika, sliced and stored under refrigerated conditions for 10 weeks. We detected negative correlation (P < 0.001) between the MDA-level and a* and b*; and positive correlation (P < 0.001) between the MDA-level and L*. The observed correlation between MDA level and colour coordinates supports the assumption that the oxidation of lipids and pigments are interrelated in the case of sausage with paprika.

Cite

CITATION STYLE

APA

Varga-Visi, Kozma, V., & Szabó, A. (2021). Correlation between CIELAB colour coordinates and malondialdehyde eqiuvalents in sausage with paprika stored under refrigerated conditions. Acta Alimentaria, 50(4), 557–564. https://doi.org/10.1556/066.2021.00118

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free