Using feed to enhance the color quality of fish and crustaceans

2015 ◽  
pp. 269-298 ◽  
Author(s):  
E. Amaya ◽  
D. Nickell
Keyword(s):  
Color Quality

scholarly journals Characterizing Color Quality, Damage to Artwork, and Light Intensity of Multi-Primary LEDs for Museums

Heritage ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 188-197
Author(s):  
Dorukalp Durmus
Keyword(s):  
Energy Efficiency ◽  
Appearance Model ◽  
Light Sources ◽  
Great Flexibility ◽  
Oil Paintings ◽  
Damage Reduction ◽  
Output Variability ◽  
Color Quality ◽  
Trade Offs

Light causes damage when it is absorbed by sensitive artwork, such as oil paintings. However, light is needed to initiate vision and display artwork. The dilemma between visibility and damage, coupled with the inverse relationship between color quality and energy efficiency, poses a challenge for curators, conservators, and lighting designers in identifying optimal light sources. Multi-primary LEDs can provide great flexibility in terms of color quality, damage reduction, and energy efficiency for artwork illumination. However, there are no established metrics that quantify the output variability or highlight the trade-offs between different metrics. Here, various metrics related to museum lighting (damage, the color quality of paintings, illuminance, luminous efficacy of radiation) are analyzed using a voxelated 3-D volume. The continuous data in each dimension of the 3-D volume are converted to discrete data by identifying a significant minimum value (unit voxel). Resulting discretized 3-D volumes display the trade-offs between selected measures. It is possible to quantify the volume of the graph by summing unique voxels, which enables comparison of the performance of different light sources. The proposed representation model can be used for individual pigments or paintings with numerous pigments. The proposed method can be the foundation of a damage appearance model (DAM).

scholarly journals Effects of Process Parameters on the Color Quality of Anthocyanin-Based Colorants from Conventional and Microwave-Assisted Aqueous Extraction of Sweet Potato (Ipomoea batatas L.) Leaf Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 103
Author(s):  
Jin Mark D. G. Pagulayan ◽  
Aprille Suzette V. Mendoza ◽  
Fredelyn S. Gascon ◽  
Jan Carlo C. Aningat ◽  
Abigail S. Rustia ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Process Parameters ◽  
Ipomoea Batatas ◽  
Extraction Methods ◽  
Aqueous Extraction ◽  
Potato Leaf ◽  
Microwave Assisted ◽  
Color Quality ◽  
The Impact

The study aimed to evaluate the effects of process parameters (time and raw material weight (RMW)) of conventional (boiling for 10–45 min) and microwave-assisted (2–8 min) aqueous extraction on the color quality (i.e., lightness (L*), chroma (C*), and hue (H°) of anthocyanin –based colorants of red and Inubi sweet potato (Ipomoea batatas L.) leaves. Using response surface methodology, it was found that RMW and boiling time (BT) and microwave time (MT) generally had a significant (p < 0.05) effect on the color quality of the extract from both extraction methods. The effects were found to vary depending on the extraction method and variety of the leaves used. Both extraction methods produced a brown to brick-red extract from the Inubi variety that turned red-violet to pink when acidified. The red sweet potato leaves produced a deep violet colored extract that also turned red-violet when acidified. It is recommended that the anthocyanin content of the extracts be measured to validate the impact of the methods on the active agent. Nevertheless, the outcomes in this study may serve as baseline data for further studies on the potential of sweet potato leaf colorants (SPLC) as a colorant with functional properties.

New Statistical Figures of Merit for Color Quality of Solid-State Lamps

2019 ◽  
Vol 19 (12) ◽  
pp. 13-20
Author(s):  
A. Zukauskas ◽  
Rimantas Vaicekauskas ◽  
Feliksas Ivanauskas ◽  
Henrikas Vaitkevičius ◽  
Pranciškus Vitta ◽  
...  
Keyword(s):  
Solid State ◽  
Figures Of Merit ◽  
Color Quality

Dietary Effect of Red Paprika Used to Enhance the Coloration of Red Tilapia (Oreochromis niloticus)

2021 ◽  
Vol 10 (1) ◽  
pp. 25
Author(s):  
M. H. Amiruddin ◽  
M. F. Norhalis ◽  
Sri Sumarwati ◽  
Y. Norma-Rashid
Keyword(s):  
Oreochromis Niloticus ◽  
Crude Protein ◽  
Dunaliella Salina ◽  
Descriptive Analysis ◽  
High Expectations ◽  
Red Tilapia ◽  
Color Quality ◽  
Aquaculture Industry ◽  
Bright Color

Red tilapia (Oreochromis niloticus) is one of the famous fish cultures in the aquaculture industry, especially in Malaysia. The appearance of redness makes the fish more attractive for customers to buy. Product appearance is one of the big criteria that customers choose when they buy food. Bright color effects give high expectations for high quality, nutritious, and healthy food. Therefore, to achieve quality products it is necessary to research how to improve the color quality of tilapia as desired by customers. The purpose of this study was to identify the dietary effect of red paprika used to enhance the coloration of red tilapia. This study is an experimental quantitative study. Red tilapia used as an experimental material was obtained from Freshwater Hatchery, University Malaysia Terengganu. A descriptive analysis was used to analyze the data in this study. This study shows that giving red paprika has an effect on the length and weight of red tilapia, where the highest length and weight gained (1.79 cm and 12.37 g) given red paprika 2% and the lowest length and weight gained (0.63 cm and 2.5 g) which given 4% red paprika. The findings of this study found that only 2% of red paprika treatment showed different growth performance. The crude protein, lipid, and moisture composition of tilapia were also higher at 2% red paprika treatment. Meanwhile, the highest composition of ash is feed with 4% red paprika content. The result of this research showed that the caudal and dorsal either muscle or fin showed the highest color at the fish which fed with 8% red paprika. The finding also found that 8% red paprika containing diet feed for six weeks could improve the coloration of the red tilapia. Future studies suggest the use of Dunaliella salina microalgae which is one of the richest sources of carotenoids used as dyes in food.

Microbial and color quality of fillets obtained from steam-pasteurized deheaded and eviscerated whole catfish

2000 ◽  
Vol 17 (6) ◽  
pp. 625-631 ◽  
Author(s):  
M.Farid A Bal'a ◽  
Richard Podolak ◽  
Douglas L Marshall
Keyword(s):  
Color Quality
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