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Procedures are suggested for COLOR‐EYE® evaluation of various yolk forms and products. Chromaticity coordinates derived from COLOR‐EYE determinations and the calculated dominant wavelength (λ d ), excitation purity (P e ) and luminous reflectance (Y CIE ) values were also determined for each yolk form and product analyzed. Characteristics of aged yolks included reduced λ d and P e and an increase in Y CIE values; the greatest effects were at the highest levels of pigmentation concentration. Luminous reflectance values were substantially lowered by the addition of sugar and subsequent frozen storage; all other calorimetric criteria were relatively unchanged. Yolk age effects were negligible for the calorimetric characterization of yolks incorporated into product forms. Mayonnaise products provided the most consistent COLOR‐EYE readings. These data suggest the feasibility of utilizing the COLOR‐EYE, or similar instrumentation, as an objective method for the color characterization of various yolk products. Numerous options are available for converting data into other desired instrumentation values and terminology.
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McCready et al. (1973) studied this question.
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