カラーリーダーによる板海苔の品質評価(第3報)-光照射による板海苔の色調変化について-

概要

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We studied a color change of the board laver on the light irradiation by doing the chemical analysis of the quantity of pigments and the optical measurement of hue, value, chroma. As for the dried laver just after production, the ratio of Phe/Chl was 4.43, and Hue was 5YR, Value was 2.0, Chroma was 1.0, and these were causes with the black of yellowish red tinge that was a color of standard laver. However, under the influence of 8-week light irradiation for this laver, Phe/Chl changed to 7.55 and Hue to 10P, Value to 2.4, Chroma to 2.4, as a result it presented black of purple taste. It may be said that this is the cause of the change of color to purple that is a freshness decline of the dried laver by the light irradiation. On the other hand, as for the toasted laver, under the influence of 8-week light irradiation for this laver, Phe/Chl changed from 2.32 into 4.06, and Hue to 10YR, Value to 3.2, Chroma to 3.1, as a result it presented black of yellowish red taste. It may be said that it is the cause of the phenomenon to come back to the color of "color return" that is a freshness decline of the toasted laver by the light irradiation.
2012-07-01