Freshness represents a pivotal aspect in fish product for both security and quality. Its evaluation still represents the key factor driving the consumer' choices. Fish appearance is affected by many different factors that demand the contribution of different disciplines to be understood: from the physical and optical properties to the slaughtering and post-slaughtering conditions. An innovative preservation system is represented by the Passive Refrigeration PRS (TM) developed for the preservation and transport of perishable food products. Scientific methods for product freshness evaluation may be conveniently divided into two categories: sensorial and instrumental. In this study, an instrumental method of colour calibration and discrimination is proposed at pilot scale for automatic evaluation of gilthead seabream (Sparus aurata) freshness. We propose a non-destructive method based on the colorimetric imaging of the whole external body of seabreams to evaluate through multivariate partial least squares which approach the differences in the freshness preservation under four refrigeration modalities. The matrix of the independent variables is represented by RGB values for each pixel belonging to an extracted region of interest (129,633 values). The dependent variable is composed by two dummy variable corresponding to fresh (T-0) or non-fresh (T-2) individuals. T-1 individuals were used as external test. The results quantified significant colorimetric differences between fresh and non-fresh fish. All fish used to create the model (T-0 and T-2) were correctly classified as fresh or non-fresh, while external test individuals (T-1) were all classified as fresh. The proposed imaging method merges different image analysis techniques: (a) colorimetric calibration, (b) morphometric superimposition and (c) partial least square discriminant analysis modelling. This innovative and non-destructive approach allows the automatic assessment of fish freshness.

Costa, C., Antonucci, F., Menesatti, P., Pallottino, F., Boglione, C., Cataudella, S. (2013). An Advanced Colour Calibration Method for Fish Freshness Assessment: a Comparison Between Standard and Passive Refrigeration Modalities. FOOD AND BIOPROCESS TECHNOLOGY, 6(8), 2190-2195 [10.1007/s11947-011-0773-6].

An Advanced Colour Calibration Method for Fish Freshness Assessment: a Comparison Between Standard and Passive Refrigeration Modalities

BOGLIONE, CLARA;CATAUDELLA, STEFANO
2013-08-01

Abstract

Freshness represents a pivotal aspect in fish product for both security and quality. Its evaluation still represents the key factor driving the consumer' choices. Fish appearance is affected by many different factors that demand the contribution of different disciplines to be understood: from the physical and optical properties to the slaughtering and post-slaughtering conditions. An innovative preservation system is represented by the Passive Refrigeration PRS (TM) developed for the preservation and transport of perishable food products. Scientific methods for product freshness evaluation may be conveniently divided into two categories: sensorial and instrumental. In this study, an instrumental method of colour calibration and discrimination is proposed at pilot scale for automatic evaluation of gilthead seabream (Sparus aurata) freshness. We propose a non-destructive method based on the colorimetric imaging of the whole external body of seabreams to evaluate through multivariate partial least squares which approach the differences in the freshness preservation under four refrigeration modalities. The matrix of the independent variables is represented by RGB values for each pixel belonging to an extracted region of interest (129,633 values). The dependent variable is composed by two dummy variable corresponding to fresh (T-0) or non-fresh (T-2) individuals. T-1 individuals were used as external test. The results quantified significant colorimetric differences between fresh and non-fresh fish. All fish used to create the model (T-0 and T-2) were correctly classified as fresh or non-fresh, while external test individuals (T-1) were all classified as fresh. The proposed imaging method merges different image analysis techniques: (a) colorimetric calibration, (b) morphometric superimposition and (c) partial least square discriminant analysis modelling. This innovative and non-destructive approach allows the automatic assessment of fish freshness.
1-ago-2013
Pubblicato
Rilevanza internazionale
Articolo
Esperti anonimi
Settore BIO/13 - BIOLOGIA APPLICATA
English
Con Impact Factor ISI
Fish freshness assessment; Gilthead seabream; Colorimetric calibration; PLS; Warping; Passive refrigeration system
HIGHVISION projects Ministero delle Politiche Agricole e Forestali, Progetto di ricerca: Sistemi innovativi per la tracciabilità della filiera ittica: applicazione dell'analisi di tecnologie innovative per la ottimizzazione dei sistemi di controllo nella filiera ittica.
http://link.springer.com/article/10.1007%2Fs11947-011-0773-6
Costa, C., Antonucci, F., Menesatti, P., Pallottino, F., Boglione, C., Cataudella, S. (2013). An Advanced Colour Calibration Method for Fish Freshness Assessment: a Comparison Between Standard and Passive Refrigeration Modalities. FOOD AND BIOPROCESS TECHNOLOGY, 6(8), 2190-2195 [10.1007/s11947-011-0773-6].
Costa, C; Antonucci, F; Menesatti, P; Pallottino, F; Boglione, C; Cataudella, S
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2108/99717
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