Color was measured using Konica Minolta CR-310 chroma meter (Ramsey, NJ, USA) connected with a Data Processor (DP-301), launched via RS232 serial port to the personal computer. To measure the color of flour, the CR-A50 accessory for granular samples measurement was used. Color parameters were taken in triplicate, while each measurement was taken as a mean of three measurements. Parameters were presented as L*, a*, b*, Chroma, and hue.
Minolta cr 310 chroma meter
Manufactured by Konica Minolta
Sourced in United States, Japan
The Minolta CR-310 chroma meter is a portable device designed to measure and analyze color. It is capable of measuring and displaying color characteristics such as lightness, chroma, and hue. The CR-310 provides accurate and reliable color data, making it a useful tool for various applications that require precise color measurement.
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Lab products found in correlation
6 protocols using minolta cr 310 chroma meter
1
Flour Color Measurement Protocol
2
Cheese Color and Texture Analysis
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Cheese color was assessed using a Konica Minolta CR-310 chroma meter (Ramsey, NJ, USA). Color parameters (L*, a*, b*, chroma, and hue) were taken in triplicate, and expressed as mean ± standard deviation [23 (link)].
Cheese texture was evaluated through TPA test (Texture Profile Analysis) using an AXIS texture analyzer FC200STAV500 (AXIS, Gdansk, Poland) provided with the software “AXIS FM” as previously reported by Cardinali et al. [5 (link)]. In more detail, an aluminium 20 mm diameter cylindrical probe was used in a double compression test (TPA) to penetrate to 50% depth, at 1 mm s−1 speed test. Hardness (N) was the force at the maximum deformation, whereas cohesiveness, springiness, chewiness, and resilience were calculated from the peaks. Analysis was carried out in quadruplicate at 25 °C on cheese cylinders (20 mm height and 20 mm diameter) cut from a cheese slice of each sample. The results were reported as mean ± standard deviation.
Cheese texture was evaluated through TPA test (Texture Profile Analysis) using an AXIS texture analyzer FC200STAV500 (AXIS, Gdansk, Poland) provided with the software “AXIS FM” as previously reported by Cardinali et al. [5 (link)]. In more detail, an aluminium 20 mm diameter cylindrical probe was used in a double compression test (TPA) to penetrate to 50% depth, at 1 mm s−1 speed test. Hardness (N) was the force at the maximum deformation, whereas cohesiveness, springiness, chewiness, and resilience were calculated from the peaks. Analysis was carried out in quadruplicate at 25 °C on cheese cylinders (20 mm height and 20 mm diameter) cut from a cheese slice of each sample. The results were reported as mean ± standard deviation.
3
Flour Color Measurement with Chroma Meter
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Color was measured using a Konica Minolta CR-310 chroma meter (Ramsey, NJ, USA) connected to a data processor (DP-301) via an RS232 serial port on a personal computer [19 (link)]. To measure the color of flour, the CR-A50 accessory for granular sample measurement was used. Color parameters were taken in four replicates, while each value was a mean of four measurements. Parameters were presented as L*, a*, b*, chroma and hue.
4
Baked Sample Colour Measurement
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The colour of the baked samples was measured by using a Konica Minolta CR-310 Chroma Meter (Konica Minolta, Chiyoda, Tokyo, Japan). The colour parameters L*, a* and b* are measures of lightness, redness/greenness and yellowness/blueness. The instrument was calibrated against a standard white tile (L* = 97.63, a* = 0.78 and b* = 0.25). Since more biscuits of each batches were tested, the measurements were carried out in fourteen replicates.
5
Yoghurt Color Measurement Protocol
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The colour of the yoghurt was measured by a Minolta CR-310 Chroma Meter (Minolta Camera Co. Ltd., Osaka, Japan), using D65 as the standard light source. The measurements were carried out directly in the plastic containers in which the yoghurt was stored. The reflectance of the yoghurt surface was measured using a measuring head (50 mm aperture diameter; geometry 0°). The CIE colour parameters were the following: L* (lightness), a* (redness/greenness) and b* (yellowness/blueness). The colour tests were performed in four replications [41 ].
6
Meat Color and Lipid Stability Analysis
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Meat color was measured during retail display conditions using a Minolta CR 310 Chroma meter (Minolta Corp., Ramsey, NJ). Redness (a* value) was recorded. The instrumental conditions were: large area aperture (5 cm diameter), D65-artificial and 10°standard observation angle. The instrument was calibrated against a white plate. After opening of the vacuum packs, samples were allowed to bloom for 30 min prior to color determination. The values from three scans were averaged for each color determination.
The lipid stability of muscle samples was measured in each VC period (3, 14 and 56 days) at the beginning (AE-0) and the end (AE-5) of 5 day display (days 0 and 5 respectively), on the same samples analyzed for color. To assess lipid peroxidation, TBARS assays were performed following the procedure described by Pouzo et al. (2016) .
The lipid stability of muscle samples was measured in each VC period (3, 14 and 56 days) at the beginning (AE-0) and the end (AE-5) of 5 day display (days 0 and 5 respectively), on the same samples analyzed for color. To assess lipid peroxidation, TBARS assays were performed following the procedure described by Pouzo et al. (2016) .
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