Computer vision system approach in colour measurements of foods: Part II. validation of methodology with real foods

Tarlak, Fatih; Özdemir, Murat; Melikoğlu, Mehmet

doi:10.1590/1678-457x.02616

Cited by 23 publications

(12 citation statements)

References 23 publications

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“…Squid ink powder showed higher a* (0.67±0.035) mean and b* (1.51±0.045) mean values than those of mean values for cuttlefish ink powder (a* = 0.38±0.030; b* = −0.123±0.023). In addition, a* is a chromatic value between −120 and +120, that is, from green to red; b* is a chromatic value between −120 and +120, that is, from blue to yellow (Tarlak et al, 2016). Positive a* and b* values for the squid ink powder exhibited an orange hue.…”

Section: Colormentioning

confidence: 97%

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Ahamed¹,

Hossain²,

Antora³

et al. 2018

Food Res.

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This study aimed to compare the physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are common major sources of seafood products available in Malaysia. However, the inks of these cephalopods are considered waste products. Inks were removed from squids, freezedried, and ground into powder form. The color, pH, water activity, bulk and tapped densities, emulsifying activity and stability, viscosity, water solubility and microscopic study were examined. The mean L* value of cuttlefish ink was 14.27±0.010. Squid ink was slightly darker in color (12.21±0.005). The physical properties of squid and cuttlefish ink were pH (6.48±0.01, 7.26±0.02), water activity (0.091±0.006, 0.166±0.003), and bulk and tapped densities (24.650±0.02, 20.591±1.78 g/m 3). The functional properties of both squid and cuttlefish were emulsion activity (15.38±2.67, 11.88±0.23), emulsion stability (56.56±30.45, 39.09±2.91), viscosity (3.07±0.051 mPa, 2.96±0.057 mPa), and water solubility index (17.12±0.01%, 10.51±0.01%). Cuttlefish ink powder is better than squid ink powder because it possessed most of the properties satisfying industrial requirements (emulsion activity, emulsion stability, viscosity, water solubility, bulk and tapped densities). This ink can also be used as a natural emulsifier in food applications.

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Section: Colormentioning

confidence: 97%

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Ahamed¹,

Hossain²,

Antora³

et al. 2018

Food Res.

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“…The color parameter, a* represents the shift from greenness to redness and ranges from −120 to +120 (Tarlak et al, 2016). This parameter is also an indicator of the tendency of a sample to undergo the browning reaction.…”

Section: Color Measurementmentioning

confidence: 99%

“…The color parameter, b* represents the shift from blueness to yellowness and ranges from −120 to +120 (Tarlak et al, 2016). A positive b* indicates that the sample is more yellow than blue.…”

Section: Color Measurementmentioning

confidence: 99%

Physicochemical properties of pre‐treated cuttlebone powder and its potential as an alternative calcium source

Huey

Zulkipli

Tajarudin

et al. 2021

J. Food Process. Preserv.

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This study was aimed to investigate the potential use of pre-treated cuttlebone powder (CBP) as an alternative calcium source by evaluating the physicochemical properties of CBP pre-treated with distilled water (CBP1), 1% acetic acid (CBP2), and 2% sodium hydroxide (NaOH) solutions (CBP3). Proximate analysis revealed ash as the major component of all samples. The presence of phenols, flavonoids, alkaloids, and glycosides were detected but tannins appeared to be absent in cuttlebones. Mineral analysis indicated that CBP was rich in calcium, which means the material may be considered as a potential calcium source for food products or calcium supplements. The bulk density of CBP2 was significantly lower (p < .05) than those of CBP1 and CBP3, and the water holding capacity (WHC) of CBP1 was significantly higher (p < .05) than those of CBP2 and CBP3. The high bulk density, water and oil holding capacities of CBP demonstrated its potential use as a functional food ingredient. K E Y W O R D Salternative calcium, bioactive compounds, pre-treated cuttlebone powder 2 of 14 | HUEY Et al.51.8% of urban Malaysian postmenopausal women suffer from osteoporosis (Khan et al., 2014). A number of diseases, such as growth disorder in children and osteoporosis in adults, are common health problems related to calcium deficiency and the inability of the body to absorb calcium (Asikin et al., 2019). According to the Ministry of Health and Malaysia (MOH) (2017), the recommended nutrient intake (RNI) of calcium for Malaysian adult males aged 20-59 years and females aged 20-49 years is 1,000 mg/day.The food industry produces large volumes of wastes as a result of the production, preparation, and consumption of food (Aschemann-Witzel et al., 2015). Food waste may result in significant economic losses and pollution problems (Aschemann-Witzel et al., 2015).According to Food and Agriculture Organization (FAO) ( 2019), the catches of cuttlefishes have been ranging from 11,000 to 15,000 tons for each year throughout the world. The cuttlebones are usually discarded as processing waste materials by the food industry and household (Fatimah Zaharah & Rabeta, 2018). Hence, the cheap and readily available cuttlebones by-products in the fisheries and aquaculture industries provide the opportunity for the more effective utilization of cuttlebones as a valuable product due to their potentially high source of calcium. Information on the physicochemical properties of cuttlebones is lacking. Diaz et al. (2015) revealed that the methanolic extracts of squid and cuttlefish bone powder exhibit anticancer activity against HepG2 liver cancer cells. Thus, the research of the chemical composition and functional properties of cuttlebones may provide information to consumers about the nutritional values of cuttlebone and maximize the application of cuttlebones as a potential functional food ingredient. | MATERIAL S AND ME THODS | MaterialsCuttlefish (Sepia latimanus) was purchased from a wet market at Gelugor, Penang. The samples were stored in an ice box to preserv...

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“…The a * axis represents the green to red module with green in the negative direction and red in the positive direction. The b * axis represents the blue to yellow component with blue in the negative direction and yellow in the positive direction [16] [17]. Scaling and limit of the a * and b * axes will be subject to a specific application [18].…”

Section: A Lab Color Spacementioning

confidence: 99%

Color Measurement of Segmented Printed Fabric Patterns in Lab Color Space from RGB Digital Images

Kumah¹,

Zhang²,

Raji³

et al. 2019

JTST

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Colors of textile materials are the first parameter of quality evaluated by consumers and a key component considered in selecting printed fabric. In the textiles industry, digital printed fabric analysis is one of the basic elements in successfully utilizing a color mechanism scheme and objectively evaluating fabric color alterations. Precise color measurement, however, is mostly used in sample analysis and quality inspection which help to produce reproducible or similar product. It is important that for quality inspection, the color of the product should be measured as a necessary requirement of quality control whether the product is to be accepted or not. Presented in this study is an unsupervised segmentation of printed fabrics patterns using mean shift algorithm and color measurements over the segmented regions of printed fabric patterns. The results established a consistent and reliable color measurement of multiple color patterns and appearance with the established range without any interactions.

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Computer vision system approach in colour measurements of foods: Part II. validation of methodology with real foods

Cited by 23 publications

References 23 publications

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Physicochemical properties of pre‐treated cuttlebone powder and its potential as an alternative calcium source

Color Measurement of Segmented Printed Fabric Patterns in Lab Color Space from RGB Digital Images

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