ArticleFoods (Basel, Switzerland)2016
A Rapid Colorimetric Method Reveals Fraudulent Substitutions in Sea Urchin Roe Marketed in Sardinia (Italy).
Article in Foods (Basel, Switzerland), 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- A Comprehensive Quality Analysis of Different Colors of Medicinal and Edible Honeysuckle.Foods (Basel, Switzerland) · 2023Article
- Colorimetric Analysis and Determination of Histamine in Samples of Yellowfin Tuna (Foods (Basel, Switzerland) · 2022Article
- Food Identity, Authenticity and Fraud: The Full Spectrum.Foods (Basel, Switzerland) · 2017Article
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Authors and funding
4 authors.
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Abstract
In recent years, besides the consumption of fresh sea urchin specimens, the demand of minimally-processed roe has grown considerably. This product has made frequent consumption in restaurants possible and frauds are becoming widespread with the partial replacement of sea urchin roe with surrogates that are similar in colour. One of the main factors that determines the quality of the roe is its colour and small differences in colour scale cannot be easily discerned by the consumers. In this study we have applied a rapid colorimetric method for reveal the fraudulent partial substitution of semi-solid sea urchin roe with liquid egg yolk. Objective assessment of whiteness (L*), redness (a*), yellowness (b*), hue (h*), and chroma (C*) was carried out with a digital spectrophotometer using the CIE L*a*b* colour measurement system. The colorimetric method highlighted statistically significant differences among sea urchin roe and liquid egg yolk that could be easily discerned quantitatively.
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