Minolta colorimeter

The pH values of raw and cooked patties were measured with a digital pH meter (Mettler Toledo, MP230, Schwerzenbach, Switzerland) using 3 g of sample homogenized with 20 mL of distilled water.
The color of raw and cooked patties was measured using a Konica Minolta Colorimeter (Chroma meter, CR-300, Japan). The apparatus was standardized through a white ceramic plate (Y = 93.5, X = 0.3132, y = 0.3198), and lightness (L*), redness (a*), and yellowness (b*) values were recorded.
Release water percentage (RW%) was measured based on a method described by Joo [16 ]. The cooking loss (CL%) was determined as a percentage method adopted by Biswas et al. [17 (link)] using the following formula: Cooking loss (%) = (Weight of the patties after cooking/Weight of the patties before cooking) × 100.
Warner-Bratzler shear force (WBSF) was determined on the cooked sample using the established AMSA procedure [18 ]. The shrinkage percentage of the patties’ diameter was measured at four different locations both before and after cooking. A total of 18 (nine raw and nine cooked) patties were allocated for physiochemical analysis.

The pH of breast meat was detected using a pH device (Mettler-Toledo, Greisensee, Switzerland) 45 min after slaughter, as described by Hu et al. [25 (link)]. The meat color of the breast was detected using a Minolta colorimeter (Konica-Minolta, Tokyo, Japan) according to lightness (L*), redness (a*), and yellowness (b*). The cooking loss (CL), drip loss (DL) and water loss rate (WLR) were measured as described by Hu et al. [25 (link)]. The breast meat was weighed (W_Initial), steamed in a pot for 30 min, and then reweighted (W_Final). The equation of CL is: CL (%) = (W_Initial − W_Final)/W_Initial × 100. To measure DL, the breast meat was weighed (W_Initial) and placed in a plastic bag at 4 °C. After 24 h, the meat sample was reweighted (W_Final). The equation of DL is: DL (%) = (W_Initial − W_Final)/W_Initial × 100. To measure WLR, the breast was weighed (W_Initial) and placed in 18 layers of filter paper. Then, the sample was pressed at 2000 psi for 60 s. The meat sample was reweighed immediately (W_Final). The equation of WLR is: WLR (%) = (W_Initial − W_Final)/W_Initial × 100.

Color determination of raw and cooked samples was carried out using a Minolta Colorimeter (model CR-310, Konica Minolta Co. Ltd, Osaka, Japan) equipped with a standard illuminant D₆₅ and 8 mm viewing port. The measurements are presented in the CIE L*, a*, b* color scale (CIE, 1986 ). The assessments were carried out on 3 preselected locations at the surface of each sample. Before measurement, the apparatus was calibrated according to the white reference standard Y = 94.2; x = 0.313; y = 0.324. L* (lightness, black = 0, white = 100), a* (redness >0, greenness <0), b* (yellowness, b*>, blue <0), C (Chroma, 0 at the center of the color sphere), and hue° (hue angle, red = 0°, yellow = 90°, green = 180°, blue = 270°) were quantified on each samples using a 10° position of the standard observer. Chroma (C), hue angle (h°), and the individual differences (ΔE) in L*, a* and b* values were calculated using the following equations (CIE, 1986 ): $\mathrm{C}={\left({\mathrm{a}}^{*2}+{\mathrm{b}}^{*2}\right)}^{1/2}$ h° = tg⁻¹ (b*/a*), were h° = 0° for reddish hue and h° = 90° for yellowish hue. $\Delta \mathrm{E}={\left[{\left(\Delta {\mathrm{L}}^{*}\right)}^2+{\left(\Delta {\mathrm{a}}^{*}\right)}^2+{\left(\Delta {\mathrm{b}}^{*}\right)}^2\right]}^{1/2}$

Digital images of microcapsule powder were taken using a computer vision system with a digital camera (Canon Inc., Model EOS1000D, Taiwan). Parameters of the camera were calibrated using 30 color charts with a Minolta colorimeter, and the red, green, and blue color values (RGB) were obtained using the Adobe Photoshop CS3 software v10.0.1 (Adobe Systems Incorporated, 2007). The RGB values were converted to CIEL*a*b* space using the colorimetric converter of the colorizer website (https://colorizer.org/ accessed on 7 October 2023).

The analysis on the fillets was carried out using a Konica Minolta colorimeter (Osaka, Japan), and the results were reported according to the CIE system (CIE 1976). L*, a*, b*, and ΔE* representing lightness, redness/greenness, yellowness/blueness, and the total difference in color were reported.
ΔE* (CIE 1986) was calculated as: $\mathrm{\Delta }{E}^{\ast }=\sqrt{{(\mathrm{\Delta }{L}^{\ast })}^2+{(\mathrm{\Delta }{a}^{\ast })}^2+{(\mathrm{\Delta }{b}^{\ast })}^2}$
where ΔL*, Δa*, and Δb*are the differentials among the color parameters of the samples over the shelf life and the color parameters of the samples at T0.