| Titel:
|
Using image analysis to monitor biological changes in consume fish |
| Type:
|
Conference abstract in proceedingsConference abstract in proceedings |
| Person(er):
|
Technical University of Denmark
Email:
Technical University of Denmark
Email:
Technical University of Denmark
Email:
|
| Uddrag:
|
The quality of fish products is largely defined by
the visual appearance of the products. Visual
appearance includes measurable parameters such
as color and texture. Fat content and distribution
as well as deposition of carotenoid pigments
such as astaxanthin in muscular and fat tissue are
biological parameters with a huge impact on the
color and texture of the fish muscle. Consumerdriven
quality demands call for rapid methods
for quantification of quality parameters such as
fat and astaxanthin in the industry.
The spectral electromagnetic reflection
properties of astaxanthin are well known and
have in previous studies been shown to change
as a function of astaxanthin concentration. This
may be utilized to quantify the amount of
astaxanthin contained in salmonid fishes by
assessing a spectral measurement of the fillet.
Existing ways of assessing the amount of
astaxanthin and fat in salmonid fishes is based
on highly laborious chemical analysis.
Trichromatic digital imaging and point-wise
colorimetric or spectral measurement are also
ways of estimating either the redness or the
actual astaxanthin concentration of the fillet.
These methods all have drawbacks of either
cumbersome testing or lack of spectral or spatial
information.
The use of multispectral imaging to assess the
variation in fat and astaxanthin concentration
both between fish and within fish is investigated.
Since reference values cannot be obtained
corresponding to pixel-wise measurements, sub
areas of the fillet are predicted and averaged in
order to establish correlation to reference
measurements. In the present experiment salmon
fillets were sampled at different locations. Each
sample consists of a biopsy which was cut in
three layers in order to understand the depth
distribution of astaxanthin as well as the spatial
distribution. For each layer in each sample,
chemical fat and astaxanthin determination was
carried out as a reference value and a
multispectral image was acquired to establish a
correlation. A prediction model has been
calibrated to predict the astaxanthin
concentration on a pixel-wise level resulting in
an astaxanthin-map of the fillet reflecting the
intra fillet variation in astaxanthin concentration.
The model is validated according to spatially
varying samples across the fillet. |
| Publiceret:
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part of: WEFTA 2011 - Seafood for the Modern Consumer, 2011, Chalmers tekniska högskola, Gothenburg |
| Præsenteret ved:
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41st WEFTA Meeting,Gothenburg, Gothenburg, Sweden |
|