Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage

Detalhes bibliográficos
Autor(a) principal: ÜNAL ŞENGÖR,Gülgün F.
Data de Publicação: 2019
Outros Autores: BALABAN,Murat O., TOPALOĞLU,Bülent, AYVAZ,Zayde, CEYLAN,Zafer, DOĞRUYOL,Hande
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300696
Resumo: Abstract Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).
id SBCTA-1_6973b37d1fa662adeea7f0b60140eeab
oai_identifier_str oai:scielo:S0101-20612019000300696
network_acronym_str SBCTA-1
network_name_str Food Science and Technology (Campinas)
repository_id_str
spelling Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storagecolor analysisgilthead seabreamfreshnessimage analysis methodMinolta techniqueAbstract Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300696Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02018info:eu-repo/semantics/openAccessÜNAL ŞENGÖR,Gülgün F.BALABAN,Murat O.TOPALOĞLU,BülentAYVAZ,ZaydeCEYLAN,ZaferDOĞRUYOL,Handeeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300696Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
title Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
spellingShingle Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
ÜNAL ŞENGÖR,Gülgün F.
color analysis
gilthead seabream
freshness
image analysis method
Minolta technique
title_short Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
title_full Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
title_fullStr Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
title_full_unstemmed Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
title_sort Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
author ÜNAL ŞENGÖR,Gülgün F.
author_facet ÜNAL ŞENGÖR,Gülgün F.
BALABAN,Murat O.
TOPALOĞLU,Bülent
AYVAZ,Zayde
CEYLAN,Zafer
DOĞRUYOL,Hande
author_role author
author2 BALABAN,Murat O.
TOPALOĞLU,Bülent
AYVAZ,Zayde
CEYLAN,Zafer
DOĞRUYOL,Hande
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv ÜNAL ŞENGÖR,Gülgün F.
BALABAN,Murat O.
TOPALOĞLU,Bülent
AYVAZ,Zayde
CEYLAN,Zafer
DOĞRUYOL,Hande
dc.subject.por.fl_str_mv color analysis
gilthead seabream
freshness
image analysis method
Minolta technique
topic color analysis
gilthead seabream
freshness
image analysis method
Minolta technique
description Abstract Overall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).
publishDate 2019
dc.date.none.fl_str_mv 2019-09-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300696
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300696
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02018
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.3 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
_version_ 1752126324172914688