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Perucini-Avendaño M, Arzate-Vázquez I, Perea-Flores MDJ, Tapia-Maruri D, Méndez-Méndez JV, Nicolás-García M, Dávila-Ortiz G. Effect of cooking on structural changes in the common black bean ( Phaseolus vulgaris var. Jamapa). Heliyon 2024; 10:e25620. [PMID: 38380000 PMCID: PMC10877254 DOI: 10.1016/j.heliyon.2024.e25620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/22/2024] Open
Abstract
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.
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Affiliation(s)
- Madeleine Perucini-Avendaño
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Israel Arzate-Vázquez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Daniel Tapia-Maruri
- Centro de Desarrollo de Productos Bióticos-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI No. 8, Col. San Isidro, Yautepec, C.P. 62731, Morelos, Mexico
| | - Juan Vicente Méndez-Méndez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Mayra Nicolás-García
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
- Tecnológico Nacional de México/ITS de Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II, Aire Libre S/N, 73960, Teziutlán, Puebla, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
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2
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Quality Assessment of Tindora (Coccinia indica) Using Poincare Plot and Cartesian Quadrant Analysis. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02287-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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A Review on the Commonly Used Methods for Analysis of Physical Properties of Food Materials. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042004] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
The chemical composition of any food material can be analyzed well by employing various analytical techniques. The physical properties of food are no less important than chemical composition as results obtained from authentic measurement data are able to provide detailed information about the food. Several techniques have been used for years for this purpose but most of them are destructive in nature. The aim of this present study is to identify the emerging techniques that have been used by different researchers for the analysis of the physical characteristics of food. It is highly recommended to practice novel methods as these are non-destructive, extremely sophisticated, and provide results closer to true quantitative values. The physical properties are classified into different groups based on their characteristics. The concise view of conventional techniques mostly used to analyze food material are documented in this work.
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García-Armenta E, Gutiérrez-López GF. Fractal Microstructure of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-021-09302-y] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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5
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Caballero D, Pérez-Palacios T, Caro A, Antequera T. Use of Magnetic Resonance Imaging to Analyse Meat and Meat Products Non-destructively. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1912085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Daniel Caballero
- Chemometrics and Analytical Technology, Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C, Denmark
- Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain
| | - Trinidad Pérez-Palacios
- Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain
| | - Andrés Caro
- Media Engineering Group (GIM), Department of Computer Science, Research Institute of Meat and Meat Product (IproCar), University of Extrema, Cáceres, Spain
| | - Teresa Antequera
- Department of Food Technology, Research Institute of Meat and Meat Products (Iprocar) University of Extremadura, Cáceres, Spain
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6
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Statistical Analysis of Nanofiber Mat AFM Images by Gray-Scale-Resolved Hurst Exponent Distributions. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11052436] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Two-dimensional structures, either periodic or random, can be classified by diverse mathematical methods. Quantitative descriptions of such surfaces, however, are scarce since bijective definitions must be found to measure unique dependency between described structures and the chosen quantitative parameters. To solve this problem, we use statistical analysis of periodic fibrous structures by Hurst exponent distributions. Although such a Hurst exponent approach was suggested some years ago, the quantitative analysis of atomic force microscopy (AFM) images of nanofiber mats in such a way was described only recently. In this paper, we discuss the influence of typical AFM image post-processing steps on the gray-scale-resolved Hurst exponent distribution. Examples of these steps are polynomial background subtraction, aligning rows, deleting horizontal errors and sharpening. Our results show that while characteristic features of these false-color images may be shifted in terms of gray-channel and Hurst exponent, they can still be used to identify AFM images and, in the next step, to quantitatively describe AFM images of nanofibrous surfaces. Such a gray-channel approach can be regarded as a simple way to include some information about the 3D structure of the image.
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7
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Chen L, Li Z, Yu F, Zhang X, Xue Y, Xue C. Hyperspectral Imaging and Chemometrics for Nondestructive Quantification of Total Volatile Basic Nitrogen in Pacific Oysters (Crassostrea gigas). FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1400-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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8
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Multifractal analysis application to the study of fat and its infiltration in Iberian ham: Influence of racial and feeding factors and type of slicing. Meat Sci 2018; 148:55-63. [PMID: 30317010 DOI: 10.1016/j.meatsci.2018.10.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 09/25/2018] [Accepted: 10/04/2018] [Indexed: 11/21/2022]
Abstract
This paper explores the multifractal features of different commercial designations of Iberian ham (acorn 100% Iberian ham, acorn Iberian ham, feed/pasture Iberian ham and feed Iberian ham). This study has been done by taking as input the fatty infiltration patterns obtained from digital image analysis of ham cuts comparing mechanic and manual slicing. The yielded results show the multifractal nature of fatty connective tissue in Iberian ham, only when knife cutting is applied, confirming the differences between the designations according to their genetics and feeding. Thus, the multifractal parameters presented in this work could be considered as additional information for checking Iberian ham quality by using non-destructive methods based on the combination of image analysis and predictive techniques. Meat industry can take advantage of these methods to evaluate meat products, especially when fat-connective tissue with complex pattern distribution is involved.
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Minz PS, Sawhney IK, Saini CS. Algorithm for automatic calibration of color vision system in foods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9794-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Aghajanzadeh S, Kashaninejad M, Ziaiifar AM. Cloud stability of sour orange juice as affected by pectin methylesterase during come up time: Approached through fractal dimension. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1373124] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Sara Aghajanzadeh
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Aman Mohammad Ziaiifar
- Department of Food Process Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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11
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Greiff K, Mathiassen JR, Misimi E, Hersleth M, Aursand IG. Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System. PLoS One 2015; 10:e0137805. [PMID: 26422367 PMCID: PMC4589381 DOI: 10.1371/journal.pone.0137805] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Accepted: 08/21/2015] [Indexed: 11/18/2022] Open
Abstract
The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content. Traditional sensorial evaluation and objective multimodal machine vision were used. The salt content in the hams was decreased from 3.4% to 1.4%, and 25% of the Na(+) was replaced by K(+). The salt reduction had highest influence on the sensory attributes salty taste, after taste, tenderness, hardness and color hue. The multimodal machine vision system showed changes in lightness, as a function of reduced salt content. Compared to the reference ham (3.4% salt), a replacement of Na(+)-ions by K(+)-ions of 25% gave no significant changes in WHC, moisture, pH, expressed moisture, the sensory profile attributes or the surface lightness and shininess. A further reduction of salt down to 1.7-1.4% salt, led to a decrease in WHC and an increase in expressible moisture.
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Affiliation(s)
- Kirsti Greiff
- SINTEF Fisheries and Aquaculture, Trondheim, Norway
- Department of Biotechnology, Norwegian University of Science and Technology, Trondheim, Norway
| | | | - Ekrem Misimi
- SINTEF Fisheries and Aquaculture, Trondheim, Norway
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12
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Santacruz-Vázquez C, Santacruz-Vázquez V. The spatial distribution of β-carotene impregnated in apple slices determined using image and fractal analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:697-708. [PMID: 25694678 PMCID: PMC4325067 DOI: 10.1007/s13197-013-1097-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2013] [Accepted: 07/01/2013] [Indexed: 10/26/2022]
Abstract
Changes in the concentration profiles of β-carotene caused by diffusion through parenchymatic dried apple tissue were characterized by image and fractal analysis. Apple slices were dried by convection, and then impregnated with an aqueous β-carotene solution. Scanning electron microscopy images of dried apple slices were captured and the fractal dimension (FD) values of the textures of the images were obtained (FDSEM). It was observed that the microstructure of the foodstuff being impregnated have an important effect on the impregnation phenomenon, generating irregular concentration profiles of β-carotene, which are numerically described by the fractal dimension FDPROFILES and are related to the diffusion process during impregnation in dried edible tissue.
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Affiliation(s)
- Claudia Santacruz-Vázquez
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Avenida San Claudio y 18 Sur, CP 72570 Puebla, Mexico
| | - Verónica Santacruz-Vázquez
- Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Avenida San Claudio y 18 Sur, CP 72570 Puebla, Mexico
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13
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Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.10.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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14
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Filomena-Ambrosio A, Quintanilla-Carvajal MX, Ana-Puig, Hernando I, Hernández-Carrión M, Sotelo-Díaz I. Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods. FOOD SCI TECHNOL INT 2015; 22:68-78. [DOI: 10.1177/1082013214568876] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2014] [Accepted: 12/27/2014] [Indexed: 11/17/2022]
Abstract
Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration . The objective of this study was to evaluate and compare the effect of the ultrasound extraction protein method and different stabilizers on the water-holding capacity (WHC), texture, and microstructure of surimi from panga and tilapia to potentially increase the value of these species. For this purpose, WHC was determined and texture profile analysis, scanning electron microscopy, and texture image analysis were carried out. The results showed that the ultrasound method and the sodium citrate can be used to obtain surimi gels from panga and tilapia with optimal textural properties such as the hardness and chewiness. Moreover, image analysis is recommended as a quantitative and non-invasive technique to evaluate the microstructure and texture image properties of surimis prepared using different processing methods and stabilizers.
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Affiliation(s)
- Annamaria Filomena-Ambrosio
- Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| | - María Ximena Quintanilla-Carvajal
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
| | - Ana-Puig
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Isabel Hernando
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - María Hernández-Carrión
- Research Group of Food Microstructure and Chemistry, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Indira Sotelo-Díaz
- Programa de Gastronomía, Escuela Internacional de Ciencias Económicas y Administrativas, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
- Grupo de Procesos Agroindustriales, Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común, Chía, Cundinamarca, Colombia
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15
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Peng F, Li JT, Long M. Identification of Natural Images and Computer-Generated Graphics Based on Statistical and Textural Features. J Forensic Sci 2014; 60:435-43. [DOI: 10.1111/1556-4029.12680] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2013] [Revised: 12/16/2013] [Accepted: 03/11/2014] [Indexed: 11/29/2022]
Affiliation(s)
- Fei Peng
- School of Computer Science and Engineering; Hunan University; 410082 ChangSha China
| | - Jiao-ting Li
- School of Computer Science and Engineering; Hunan University; 410082 ChangSha China
| | - Min Long
- College of Computer and Communication Engineering; ChangSha University of Science and Technology; 410114 Changsha China
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Ma J, Sun DW, Qu JH, Liu D, Pu H, Gao WH, Zeng XA. Applications of Computer Vision for Assessing Quality of Agri-food Products: A Review of Recent Research Advances. Crit Rev Food Sci Nutr 2014; 56:113-27. [DOI: 10.1080/10408398.2013.873885] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Cho JS, Kim DH, Park JH, Moon KD. Analysis of browning degree on fresh-cut lotus root (Nelumbo nucifera G.) using image analysis. ACTA ACUST UNITED AC 2013. [DOI: 10.11002/kjfp.2013.20.6.760] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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18
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Serrano S, Perán F, Jiménez-Hornero F, Gutiérrez de Ravé E. Multifractal analysis application to the characterization of fatty infiltration in Iberian and White pork sirloins. Meat Sci 2013; 93:723-32. [DOI: 10.1016/j.meatsci.2012.11.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2012] [Revised: 06/17/2012] [Accepted: 11/10/2012] [Indexed: 10/27/2022]
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19
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Parsimonious classification of binary lacunarity data computed from food surface images using kernel principal component analysis and artificial neural networks. Meat Sci 2011; 87:107-14. [DOI: 10.1016/j.meatsci.2010.08.014] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2010] [Revised: 08/18/2010] [Accepted: 08/25/2010] [Indexed: 11/21/2022]
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20
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Valous NA, Drakakis K, Sun DW. Detecting fractal power-law long-range dependence in pre-sliced cooked pork ham surface intensity patterns using Detrended Fluctuation Analysis. Meat Sci 2010; 86:289-97. [DOI: 10.1016/j.meatsci.2010.04.017] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2009] [Revised: 04/12/2010] [Accepted: 04/15/2010] [Indexed: 10/19/2022]
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22
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Valous NA, Mendoza F, Sun DW, Allen P. Supervised neural network classification of pre-sliced cooked pork ham images using quaternionic singular values. Meat Sci 2010; 84:422-30. [DOI: 10.1016/j.meatsci.2009.09.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2009] [Revised: 09/14/2009] [Accepted: 09/17/2009] [Indexed: 11/17/2022]
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23
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Valous NA, Mendoza F, Sun DW. Emerging non-contact imaging, spectroscopic and colorimetric technologies for quality evaluation and control of hams: a review. Trends Food Sci Technol 2010. [DOI: 10.1016/j.tifs.2009.09.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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Valous NA, Sun DW, Allen P, Mendoza F. The use of lacunarity for visual texture characterization of pre-sliced cooked pork ham surface intensities. Food Res Int 2010. [DOI: 10.1016/j.foodres.2009.10.018] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis. Meat Sci 2009; 83:713-22. [DOI: 10.1016/j.meatsci.2009.08.009] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2009] [Revised: 08/03/2009] [Accepted: 08/06/2009] [Indexed: 11/18/2022]
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26
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Jackman P, Sun DW, Allen P, Valous NA, Mendoza F, Ward P. Identification of important image features for pork and turkey ham classification using colour and wavelet texture features and genetic selection. Meat Sci 2009; 84:711-7. [PMID: 20374847 DOI: 10.1016/j.meatsci.2009.10.030] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2009] [Revised: 10/20/2009] [Accepted: 10/22/2009] [Indexed: 10/20/2022]
Abstract
A method to discriminate between various grades of pork and turkey ham was developed using colour and wavelet texture features. Image analysis methods originally developed for predicting the palatability of beef were applied to rapidly identify the ham grade. With high quality digital images of 50-94 slices per ham it was possible to identify the greyscale that best expressed the differences between the various ham grades. The best 10 discriminating image features were then found with a genetic algorithm. Using the best 10 image features, simple linear discriminant analysis models produced 100% correct classifications for both pork and turkey on both calibration and validation sets.
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Affiliation(s)
- Patrick Jackman
- FRCFT Research Group, Biosystems Engineering, University College Dublin, National University of Ireland, Agriculture & Food Science Centre, Belfield, Dublin 4, Ireland
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