CIELAB色空间原理在血红蛋白色素呈色效果评价中的应用

Study in Color Evaluation of the Nitroso Pig Hemoglobin Pigment by the Method of CIELAB Color Space

目的:使用色差计测量并评价应用猪血亚硝基血红蛋白色素的肉制品颜色,以代替肉眼作出客观定量的判定。方法:对使用本实验室工作人员制备色素的肉制品,用色差计测量不同保存时间的样品表面和内部的CIE1976(L*a*b*)色空间的CIELAB值,并计算色差。结果:肉制品的表面颜色会随着保存时间的增加而变差,反映在a*值由8降到6左右,b*值由13升到15左右;而肉制品的内部颜色则保持粉红色,a*值基本保持不变,而b*值降到10左右;同时,用冷冻干燥保存的色素制作的肉制品颜色优于其它保存方法,反映在较高的a*值、b*值和较低的L*值。结论:使用色差计测定CIE1976色空间及色差值,可反映肉制品颜色的差异及变化趋势;与感官判断的结论一致,并获得定量的结果。

Objective： In order to measure and evaluate the color of the cooked meat product which was colored by nitroso pig hemoglobin pigment objectively and quantitatively, the color-difference meter was used in this study instead of human eyes. Methods： The surface and internal CIELAB values of the test meat products were measured after different storage time to calculate the color difference. Results： The experiment showed the surface color of the test meat products were going to worse with value a ＊ declined from 8 to 6 and value b ＊ rose from 13 to 15, the internal color remained stable with value a ＊ kept 8 and value b ＊ declined from 13 to 10 after 21 days storage. Additionally, it was found that the freeze drying nitroso pig hemoglobin pigment delivered better color effect in cooked meat products than others with its higher value a ＊ and b ＊ and lower L ＊ . Conclusion：The study indicated that the results of the method by color difference meter were consistent with that of sensory evaluation by human eyes, and quantitative results could be obtained.