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标题：Spectro 1—A Potential Spectrophotometer for Measuring Color and Myoglobin Forms in Beef
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作者：Chandler D. Stafford ; Mackenzie J. Taylor ; David S. Dang 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：14
DOI：10.3390/foods11142091
语种：English
出版社：MDPI Publishing
摘要：The objective of this study was to compare the Color Muse Spectro 1 sensor to the HunterLab MiniScan XE Plus spectrophotometer for evaluating beef color. Color coordinates (lightness ( L*), redness ( a*), yellowness ( b*), chroma ( C*), and hue ( h*)), myoglobin redox forms (metmyoglobin (MMb), deoxymyoglobin (DMb), and oxymyoglobin (OMb)), and metmyoglobin reducing ability (MRA) were measured on beef steaks over a 5-days storage period. The results indicated that L*, b*, C*, MMb%, OMb%, and MRA% values obtained with Spectro 1 were comparable to those of MiniScan. However, Spectro 1 values for a* were overestimated compared to MiniScan ( p < 0.05), whereas those for h* and DMb% were underestimated ( p < 0.05). Regardless, Spectro 1 had the capability to detect changes in color coordinates, myoglobin forms, and MRA throughout the storage period. Bland–Altman plots demonstrated that L*, b*, and C* are interchangeable between the two instruments, but it was not the case for a*, h*, myoglobin forms, and MRA. Color coordinates measured by Spectro 1 exhibited excellent stability over time, evidenced by the low total color difference (Δ E* ab ) values. Collectively, these findings indicate that Spectro 1 is a potential alternative spectrophotometer for studying meat color and myoglobin redox forms.
关键词：Color Muse Spectro 1;HunterLab MiniScan XE Plus;beef color;myoglobin redox forms;precision