D. BALEV 1, G. IVANOV 2, H. NIKOLOV 2 and St. DRAGOEV 1
1 University of Food Technologies, Department of Meat and Fish Technology, BG - 4002 Plovdiv, Bulgaria
2 University of Food Technologies, Department of Food Preservation and Refrigeration Technology, BG - 4002 Plovdiv, Bulgaria
BALEV, D., G. IVANOV, H. NIKOLOV and St. DRAGOEV, 2009. Effect of pretreatment with natural antioxidants on the colour surface properties of chilled-stored salmon discs. Bulg. J. Agric. Sci., 15: 379-385
The CIE Lab color properties of chilled-stored (1±10C) salmon (Salmo Salar) discs were investigated depending on the pretreatment with solution containing either 0.05 g.l-1 or 0.1 g.l-1 of dihydroquercetin isolated from Siberian larch (Larix sibirica Ledeb). The superficial treatment with 0.1 g.l-1 dihydroquercetin solution was more effective in stabilizing cross-section appearance colour, as indicated by smaller decrease of C and H values representing the color purity and tonality, respectively. It also contributed to an increase of the colour brightness (L*) with 2.3% and of the */b* ratio with 38 %.