Color score

In Florida, there are regulations on the dilution of concentrated orange juice that can substantially affect the color score. For example, juice concentrated to 45°Brix must be reconstituted to 12.8°Brix before a color determination is made. That concentrated to 42°Brix must be reconstituted to 11.8°Brix. Concentrated orange juice for manufacturing is reconstituted to 12.3°Brix. 

Ting and Hendrickson (64) extracted orange peel with acetone and hexane. The peel extract from 1226 kg of pineapple oranges was sufficient to increase the color score in 3785 8. of juice from 37 to 38. In other studies (6 5), it was pointed out that 1 g of color concentrate from either Pineapple or Valencia peel in 2 liters of juice increased the color score from 35 to 40. In similar studies, Berry t al. (66 ) reported on the extraction of carotenoids from citrus peel with hexane. 

Huggart (17) using a Hunter Citrus Colorimeter developed an equation containing CR and CY values which established a high correlation between instrument color values and U. S. Department of Agriculture visual color scores. The State of Florida... 

Lai P, Salazar PA, Hudis CA, et al. HER-2 testing in breast cancer using immunohistochemical analysis and fluorescence in situ hybridization A single-institution experience of 2,279 cases and comparison of dual-color and single-color scoring. Am J Clin Pathol. 2004 121 631-636. 

Naitove, H.M. (2008) Additives and Colorants score dramatic Advances, Plastics Technology (online) http // www.ptonKne.com/articles/ 200803fa2.html. 

The Production and Marketing Administration of the United States Department of Agriculture promulgated standards of identity, including color specifications based on the Munsell system for tomato pulp (pur e), juice, paste, and catsup. We shall consider the specifications for pulp, the grade of which is determined by a numerical point score, 60 for color and 40 for absence of defects. (The color score for catsup is only 25% and for juice, 30% of the total score.) The appropriate section of the specification is quoted below ... 

The stability of carotenoids in fish flesh during all phases of processing from harvest to consumption is critical to ensure optimal acceptance of aquaculture fish products (Chen et al, 1984a). Ostrander et al, (1976) reported on the importance of proper coloration of salmon flesh to consumers. Visual color scores become less sensitive at high tissue carotenoid concentrations (Foss et al, 1987) and there is a need to achieve the pigment level necessary for consumer satisfaction without incurring the expense of excess carotenoid feeding. 

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