Application of the RGB color system in the verification of differences between frozen shrimps and shrimps coated with xyloglucana
Keywords:
Colorímetro, Processamento de imagem, RevestimentosAbstract
The use of biopolymers as substitutes for synthetic preservatives in shrimp and color analysis to verify changes during storage appear as potential innovative alternatives. Through the images of frozen shrimp without (A) and with xyloglucan application (B) and their respective RGB values, a conversion to L*a*b* was performed and Delta E (∆E) values were obtained during storage, with time 0 being used as the standard. In sample A, the ∆E values showed a perceptible color difference in relation to the standard during the entire period, while in sample B this difference is accentuated at 60 days. When comparing the samples to each other, the values follow the same pattern as in sample B, suggesting interactions between xyloglucan and components of the shrimp exoskeleton. Therefore, the protocol used in this research was efficient in monitoring shrimp color changes during storage.
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