Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique

Abstract

This study describes the potential use of colorimetric parameters (L*, a*, b*, C* and h*) obtained from image processing technique (IPT) to predict the contents of spoilage indicators (histamine, total volatile nitrogen and trimethylamine nitrogen) in rainbow trout fillets (600±50 g) stored at 4±1 °C during time intervals of 0, 5, 10, 15 and 20 days. Compared to 10 days, storage for 15 or 20 days provoked major changes in the colour of fish fillets, especially the C* and h* parameters (P<0.05). L* increased significantly (P<0.05) from 82.7 (day 0) to 88.18 (day 15) and then fell to 84.37 by the end of the refrigeration period. The h* decreased (P>0.05) from 0.03 to -0.13 during the first ten days, followed by a significant (P<0.05) decline from -1.08 to -1.15 during days 15 to 20. Significant (P<0.05) multivariate regression models between spoilage indicators and colorimetric parameters (L*, C* and h*) were observed. The present study showed that IPT can be used as an auxiliary method to estimate the fillet quality.

Quantitative determination of sunset yellow concentration in soft drinks via digital image processing

“…This equation could measure the amount of the color with the difference of 1.74 mg kg −1 . The results of this study were consistent with the results of the study by Kamani et al [24]. Using predictive regression models and image processing techniques, they could estimate the amount of histamine and total volatile nitrogen in salmon meat during the storage at refrigerator temperature.…”

Influence of Baking Temperature and Formulation on Physical, Sensorial, and Morphological Properties of Pogácsa Cake: An Image Analysis Study

“…Factors such as dough characteristics (e.g., pH and water content) and baking conditions (e.g., temperature and time) might alter the product color. The standard CIE L*a*b* color space, a 3-dimensional spherical system, is typically used to describe the surface color of food materials [33]. The results of the color measurements of pogácsa are presented in Table 3.…”

Effects of dietary onion (Allium cepa) powder on growth performance, hemolymph indices and fillet organoleptic properties of juvenile narrow-clawed crayfish,Astacus leptodactylus leptodactylusEschscholtz, 1823

“…The standard of quality was scaled from 1 to 10 with 10 being the highest and 1 the lowest standard of quality. Any products with a scale mark <6 were defined as unacceptable (Kamani, Safari, Mortazai, & Atash, 2015).…”