Verification of rapid method for estimation of added food colorant type in boiled sausages based on measurement of cross section color
Abstract
During the previous development of a chemometric method for estimating the amount of added colorant in meat products, it was noticed that the natural colorant most commonly added to boiled sausages, E 120, has different CIE-LAB behavior compared to artificial colors that are used for the same purpose. This has opened the possibility of transforming the developed method into a method for identifying the addition of natural or synthetic colorants in boiled sausages based on the measurement of the color of the cross-section. After recalibration of the CIE-LAB method using linear discriminant analysis, verification was performed on 76 boiled sausages, of either frankfurters or Parisian sausage types. The accuracy and reliability of the classification was confirmed by comparison with the standard HPLC method. Results showed that the LDA + CIE-LAB method can be applied with high accuracy, 93.42 %, to estimate food color type in boiled sausages. Natural orange colors can give false positive results. Pigments from spice mixtures had no significant effect on CIE-LAB results.
- Publication:
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IOP Conference Series: Earth and Environmental Science
- Pub Date:
- September 2017
- DOI:
- 10.1088/1755-1315/85/1/012081
- Bibcode:
- 2017E&ES...85a2081J