Color formation of the liver-vegetable pate

The range of domestic food products with directional action to correct the nutritional status of a person is not sufficiently represented by meat products, in particular meat and liver pates. One of the main descriptors of meat, liver pate is the appearance, the terminology of which includes the indicator «color». The article is devoted to the definition of this quality indicator of the developed liver-vegetable pate, the analysis of the colors of a digital image for sensory research. For digital processing of images of the color of the pate samples, a developed program was used to determine the number of pixels of the selected color. The presented materials - a map of consumer associations with the term «Color», a characteristic of the components of the raw material set and finished products, the results of color digital image processing - allow us to make a conclusion about the features of the color formation of the liver pate using a protein-vitamin supplement.