Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , |
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). |
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Food Science and Technology (Campinas) |
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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 |