Abstract
The influence of Vita Longa’ carrot addition on mechanically deboned roach (Rutilus
rutilus) meat (MOM) on its colour changes was analyzed. The results (statistically p = 0.05
verified) showed significant influence of carrot addition on increase of L*, a* and b* colour
parameters in tested concentrations. The best results in salmon colour direction coloring
efficiency was observed in 40% carrot addition to row roach meat and 30% carrot addition to
defrost roach meat. In the roach MOM after thermal processing acceptability of colouring
increased with carrot concentration (range 40%–50% of carrot addition was optimal). The
improvement of sensory parameters was observed after thermal processing of roach MOM
generally.