Minolta chroma meter cr 210

The color of each sample was determined using a colorimeter (Minolta Chroma meter CR-210, Minolta Ltd., Osaka, Japan; illuminate C, calibrated with a white plate, L*=+97.83, a*=−0.43, b*=+1.98) from cross-sections selected from five random locations on cross-section of each sample. Lightness (CIE L*- value), redness (CIE a*- value), and yellowness (CIE b*- value) values were recorded.

The color of each sample was determined using a colorimeter (Minolta Chroma meter
CR-210; Minolta, Ltd., Japan; illuminate C, calibrated with a white plate,
L*=+97.83, a*=–0.43, b*=+1.98). The CIE L* (lightness), a* (redness), and
b* (yellowness) values were recorded.

Freeze-dried red and green glasswort powder, which was prepared with all parts of the glasswort including the root, stem and leaf, was purchased from a local market. Green glasswort was harvested in Sinan in August 2013, and red glasswort was harvested at the same farm in November 2013. The pH value, instrumental color, mineral composition, and total dietary fiber content of the freeze-dried red and green glasswort powder are shown in Table 1. The pH values of freeze-dried glasswort powder was determined using a pH meter (Model 340, Mettler-Toledo GmbH, Switzerland), and the instrumental color was determined using a colorimeter (Minolta Chroma meter CR-210, Japan). Major mineral elements (Na, K, Ca, and Mg) were analyzed with atomic absorption spectrophotometry method (Optima 30000 XL, Perkin Elmer) described by Rupérez (2002) (link), the total dietary fiber content was determined with the modified AOAC enzymaticgravimetric method (AOAC, 1995 ), as described by Choi et al. (2009) (link).

Instrumental color of duck meat jellies were determined using a colorimeter (Minolta Chroma meter CR-210, Japan; calibrated with a white plate, CIE L*=+97.83, CIE a*=−0.43, CIE b*=+1.98), equipped with a 50 mm aperture. The setting for the illuminant was C illuminant source and the observer was standard 2°. One measurement on surface of each meat jelly was taken, and total six measurements were obtained from six locations of each sample. CIE L* (lightness), CIE a* (redness), and CIE b* (yellowness) values were recorded.

The color of each raw and cooked chicken patty was determined using a colorimeter (Minolta Chroma meter CR-210, Minolta Co., Japan; illuminate C, calibrated with a white plate, L*=+97.83, a*=−0.43, b*=+1.98). The lightness (CIE L*-value), redness (a*-value), and yellowness (b*-value) values were recorded.

The color of each sample was determined using a colorimeter (Minolta Chroma meter CR-210, Minolta Ltd., Japan; illuminate C, calibrated with a white plate, L*=+97.83, a*=−0.43, b*=+1.98). CIE L*-value (lightness), CIE a*-value (redness), and CIE b*-value (yellowness) values were recorded.