![]() Crabs were fed once a day with a commercial diet (46% protein and 18% lipid) for 12 weeks. Ten crabs with an initial mean weight of 0.78☐.03 g were placed in each container with three replicates. The experiment was performed in 10 L plastic containers filled with 6 L of seawater at four different salinity levels (5‰, 15‰, 25‰ and 35‰). This study was conducted to evaluate the parameters on growth performance, molting frequency and carapace coloration of marbled crab (Pachygrapsus marmoratus Fabricius, 1787). Liquid smoking and cold smoking both showed strong antimicrobial activities, which could prolong the shelf life for at least 8 weeks for ambient storage. During storage, the reactions between smoke compounds and cheese led to further changes in cheese characteristics. Liquid smoking treatment showed the advantages of rapidly processing and altering cheese characteristics. Principal component analysis was employed to classify smoked cheese samples and interpret the correlation of treatment conditions and cheese characteristics. ![]() ![]() Liquid smoked and cold-smoked cheddar cheese were analysed for their effects on the texture profile, colour change and shelf life of the cheese. Liquid smoking of cheddar cheese was compared with and cold smoking method. Chemical analysis showed the abundant compounds in kanuka wood liquid smoke were creosol, guaiacol, syringol, and 4-ethylguaiacol in phenol groups. In this study, fast pyrolysis and selective condensation technologies were used to produce liquid smoke from kanuka (Kunzea ericoides) wood. Liquid smoke is a liquid flavouring and customer favourite alternative to traditional food smoking. Collectively, these findings indicate that Spectro 1 is a potential alternative spectrophotometer for studying meat color and myoglobin redox forms. Color coordinates measured by Spectro 1 exhibited excellent stability over time, evidenced by the low total color difference (ΔE*ab) values. 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. Regardless, Spectro 1 had the capability to detect changes in color coordinates, myoglobin forms, and MRA throughout the storage period. 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). The results indicated that L*, b*, C*, MMb%, OMb%, and MRA% values obtained with Spectro 1 were comparable to those of MiniScan. 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 objective of this study was to compare the Color Muse Spectro 1 sensor to the HunterLab MiniScan XE Plus spectrophotometer for evaluating beef color. Taken together, our data suggest that Color Muse and Nix Pro 2 are reliable instruments that can be utilized as alternatives to high-cost colorimeters in food color research. In general, color space values obtained with Color Muse were greater than those of CR-400 and Nix Pro 2 (P 90%). To that end, measured color coordinates (L*, a*, b*, C*, and h*) of vegetables, fruits, cheeses, and meats by Color Muse and Nix Pro 2 were compared to values obtained with a Minolta CR-400 colorimeter. Our objective was to evaluate the efficacy of Color Muse and Nix Pro 2 colorimeters in measuring food color.
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