IzvodCilj ovog rada je bio da se, merenjem vrednosti parametara boje preseka proizvoda od mesa u CIE (Commission Internationale de l'Eclairage, Međunarodna komisija za osvetljenje) L*a*b* prostoru (L* -svetloća, a* -udeo crvene boje i b* -udeo žute boje) ispita mogućnost procene sadržaja dodate prehrambene boje u proizvodima od mesa. Količina prehrambene boje u uzorcima od mesa određena je metodom visokoefikasne tečne hromatografije sa detekcijom na fotodiodnom sloju (HPLC-PDA), a međusobna zavisnost dobijenih vrednosti i kolorimetrijskih parametara ispitana je višestrukom linearnom regresijom (MLR). Kalibracioni set od 10 proizvodnih partija fino usitnjene barene kobasice, sa tri dodate boje, izrađen je u industrijskim uslovima, i to: kontrolni proizvod bez boje i 9 proizvoda sa različitim količinama dodatih boja E 120 (3,4; 7,5 i 12,5 mg/kg), E 124 (5, 15 i 25 mg/kg) i E 129 (5, 15 i 25 mg/kg). Postavljene su jednačine funkcije zavisnosti količine boje od L*, a* i b* vrednosti. Dobijeni matematički modeli su provereni i primenjeni za procenjivanje sadržaja boje u 21 uzorku fino usitnjenih barenih kobasica sa tržišta. Utvrđeno je da se kolorimetrijskom CIE L*a*b* metodom mogu, u toku senzorskog ocenjivanja boje proizvoda, proceniti količine dodatih boja u proizvodima od mesa i da se ova metoda može primeniti kao komplementarna HPLC-PDA.Ključne reči: prehrambene boje, CIE L*a*b* kolorimetrijska metoda, HPLC-PDA, višestruka linearna regresija (MLR).

The purpose of food packing in modified atmosphere is to extend its sustainability by preventing both biochemical processes and growth of spoilage bacteria. Gases or their mixtures which are mostly used in the modified atmosphere food packing technology are carbon-dioxide (CO2), oxygen (O2) and nitrogen (N2). The aim of our research was to examine the influence of packaging in modified atmosphere and vacuum on the total volatile basic nitrogen (TVB-N) content and pH in muscle of rainbow trout (Oncorhynchus mykiss) and common carp (Cyprinus carpio), as well as to determine the most suitable gas mixtures for packing of these freshwater species. Three sample groups of trout and carp cuts were investigated. The first two groups were packaged in modified atmosphere with different gas ratios: 60%CO2+40%N2 (I group) and 40%CO2+60%N2 (II group), whereas the samples from third, control group, (III group) were vacuum packaged. During trials samples were stored in refrigerator at +3?C. Determination of TVB-N and pH was performed on 1st, 7th and 14th day of storage. The obtained results indicate that the investigated mixtures of gases and vacuum as well had a significant influence on the values of TVB-N in trout and carp cuts samples. The lowest increase in TVB-N was established in trout and carp cuts samples from the group I, whereas the highest increase was established in samples from group III. Statistical significant difference (p < 0,001) between the average values of TVB-N for trout (I group: 18,17 ? 0,93; II group: 20,90 ? 0,81 and III group: 36,18 ? 2,65 mg N/100 g ) and carp cuts (I group: 26,74 ? 1,48; II group: 30,02 ? 0,31 and III group: 35,10 ? 1,75 mg N/100 g) was established on 14th day. The lowest pH value was established in samples packaged in modified atmosphere with 60% CO2 +40% N2 (I group). On 14th day of testing the obtained value was 6,15 ? 0,09 for trout and 5,94 ? 1,11 for carp samples. Increase in pH value in trout samples packed in vacuum was established during the whole period of investigation (p < 0,001), while in carp cuts samples packaged in vacuum the increase in pH value (p < 0,05) was established up to 7th day of testing. Based on the obtained results it can be concluded that gas mixture consisting of 60% CO2 and 40% N2 was the most suitable for packaging of fresh trout and carp cuts in terms of selected chemical parameters, such as TVB-N and pH. [Projekat Ministarstva nauke Republike Srbije, br. TR 31011 i br. TR 31075]