Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis

Author:    

Publisher: Taylor & Francis Ltd

E-ISSN: 1547-0636|24|1|2-14

ISSN: 1049-8850

Source: Journal of Aquatic Food Product Technology, Vol.24, Iss.1, 2015-01, pp. : 2-14

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

In this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the ∆E values based on original colors. Wet brining had a “lightening” effect (increasing L* values), while dry brining resulted in “darkening” (lower L* values). There were also shifts in a* and b* values. Different number of LS dips and dipping durations significantly changed colors (p < 0.05). However, there was no significant difference between the applications of hickory and maple LS. Color continued to change after treatment, during storage. Image analysis can accurately measure both the distribution and the average color of mussels after brining and after LS applications.

Related content