Przybylska, SylwiaIwański, RobertTokarczyk, Grzegorz2022-03-242022-03-242009Przybylska S., Iwański R., Tokarczyk G. (2009). Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci. Folia Pomer. Univ. Technol. Stetin. 2009, Agric., Aliment., Pisc. Zootech. 272 (11), 43–54. https://hdl.handle.net/20.500.12539/11862081-1284https://hdl.handle.net/20.500.12539/1186The 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.plUznanie autorstwa-Użycie niekomercyjne 3.0 Polskabarwamarchewmechanicznie odkostnione mięso (MOM)płoćcarrotcolourmechanically deboned meat (MOM)roachDyscyplina::Nauki rolniczeArticle2300-5378