Studies on Determination of Soy Sauce Chromaticity Using a Synthesized Combination of a Spectro Colorimetric Method and the Multiple Regression Analysis
スポンサーリンク
概要
- 論文の詳細を見る
A method of determining soy sauce chromaticity by a spectro colorimetric method was investigated to objectively evaluate the chromaticity usually decided by a visual sensory test. The objective chromaticity calculated by the product of 0.6 and Commission International de lEclairage (CIE) 1976 lightness (L*) were lower than the ones by the sensory test. The equation 0.855L*−0.001(b*)2+0.413 (correlative coefficient 0.998) was created by multiple regression analysis, in which a dependent variable was the chromaticity decided by the sensory test and independent variables were the CIE 1976 L*, a*, b* values, to correctly calculate the chromaticity. According to the results by calibration of chromaticity values, it was confirmed that the synthesized combination of the spectro colorimetric method and the regression analysis could be applied to quality control based on the chromaticity of soy sauce in factories by installation of a proposed equation to a spectrophotometer.
- 社団法人 日本食品科学工学会の論文
- 2004-11-01
著者
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Yoshioka Naomi
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Makino Yoshio
Graduate School Of Agricultural And Life Sciences The University Of Tokyo
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YAGI Toshie
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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FUJISAWA Hiroko
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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TAKAHASHI Naomi
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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MAKINO Yoshio
Fermentation & Food Research Institute, Kagawa Prefectural Industrial Technology Center
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Yagi Toshie
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Fujisawa Hiroko
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
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Takahashi Naomi
Fermentation & Food Research Institute Kagawa Prefectural Industrial Technology Center
関連論文
- Prediction of Chromaticity of Soy Sauce after Pasteurization Using Statistical Models
- Studies on Determination of Soy Sauce Chromaticity Using a Synthesized Combination of a Spectro Colorimetric Method and the Multiple Regression Analysis
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