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dc.contributor.authorGuillen Ruiz, Elena
dc.contributor.authorBalaban, Murat O.
dc.contributor.authorGil Soriano, Mario
dc.contributor.authorSengor, Gülgün Fatma
dc.date.accessioned2021-03-04T19:20:01Z
dc.date.available2021-03-04T19:20:01Z
dc.date.issued2011
dc.identifier.citationBalaban M. O. , Sengor G. F. , Gil Soriano M., Guillen Ruiz E., "Quantification of Gaping, Bruising, and Blood Spots in Salmon Fillets Using Image Analysis", JOURNAL OF FOOD SCIENCE, cilt.76, 2011
dc.identifier.issn0022-1147
dc.identifier.othervv_1032021
dc.identifier.otherav_8f3c88c2-9a8b-44fa-b1a7-481294229539
dc.identifier.urihttp://hdl.handle.net/20.500.12627/96741
dc.identifier.urihttps://doi.org/10.1111/j.1750-3841.2011.02060.x
dc.description.abstractAn image analysis method was developed to quantify the gaping, bruising, and blood spots of red salmon (Oncorhynchus nerka) fillets. Images of 15 fillets with various levels of gaping were taken either with a dSLR camera, or with a video camera. Also, the same fillets were recorded using the same camera both under regular illumination, and under polarized illumination. In either case, light at an angle was used to highlight the gapes in the flesh. An image analysis method was developed that can adaptively apply an L*(threshold) value to the image depending on the average color of the fillet, and quantify the resulting percent of the fillet area that has an L* value less than or equal to L*(threshold). Polarized lighting changed the color by eliminating artifacts resulting from reflections. It is recommended to use polarized light for this purpose. Both cameras could be used adequately to quantify defects. The proper setting of the L*(threshold) value depended on the camera and on the polarized light. No correlation could be found between the average L* value of the fillets and the L*(threshold) value. It was possible to quantify the gaping, bruising, and blood spots on the salmon fillets using this method, which can be the first step toward the automation of this operation.
dc.language.isoeng
dc.subjectGıda Mühendisliği
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectMühendislik ve Teknoloji
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.titleQuantification of Gaping, Bruising, and Blood Spots in Salmon Fillets Using Image Analysis
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD SCIENCE
dc.contributor.departmentUniversity of Zaragoza , ,
dc.identifier.volume76
dc.identifier.issue3
dc.contributor.firstauthorID47129


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