The aim of the study was to conduct instrumental measurements of lightness and saturation of colour in the marginal and central layers of natural mozzarella cheese. Cheese was produced in the form of a ball of 250 g, vacuum packaged and stored for 4 weeks at a temperature of 4±1°C and 8±1°C. Lightness L* and the degree of colour saturation C* = [a2 + b2]0,5 was determined on the basis of measurements of coordinates of the CIELab system. Based on results it was found that between the margin and the central layer of cheese immediately after production there is a significant difference in lightness (DL* = 3.34) and saturation of colour (DC* = 3.21). After 4 weeks these differences increased and the higher the temperature of sample storage, the bigger were these differences, DL* = 4.92 and DC* = 4.18. The effect of time on changes in lightness and saturation of colour in the central layer of cheese stored at 4°C was not significant.
No difference was shown (p = 0.32) for the difference of parameter C* for cheese margin after 4 weeks of storage at 4°C. At a temperature of 8°C lightness of the central layer increased to L* = 82.06, while for the margin layer to L* = 86.98. The least saturated colour (C* = 16.14) was found for cheese margin after the completion of storage at 8°C and it was a value significantly different than that for a temperature of 4°C (DC* = 1.88).
|MLA||Cais-Sokolińska, Dorota, et al. "Stabilność i jakość barwy sera mozzarella w trakcie przechowywania." Nauka Przyr. Technol. 3.4 (2009): #112.|
|APA||Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul (2009). Stabilność i jakość barwy sera mozzarella w trakcie przechowywania. Nauka Przyr. Technol. 3 (4), #112|
|ISO 690||CAIS-SOKOLIńSKA, Dorota, DANKóW, Romualda, PIKUL, Jan. Stabilność i jakość barwy sera mozzarella w trakcie przechowywania. Nauka Przyr. Technol., 2009, 3.4: #112.|
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33