Görüntü İşleme ve Enstrümental Metot Kullanarak Carassius gibelio’da Meydana Gelen Fiziksel Kalite Değişimlerinin Belirlenmesi
Öz
Bu çalışmada soğuk şartlar altında depolanan Carassius gibelio’da meydana gelen fiziksel ve duyusal değişimler belirlenmiş ve görüntü işleme ve enstrümental olarak incelenen örneklerin kalite değişimleri saptanmıştır. Duyusal olarak uzman panelistler tarafında değerlendirilen örneklerde renk, koku, tekstür, genel beğeni ve duyusal puan incelenmiş ve depolama zamanına göre en yüksek korelasyonu (r=-0,95) renk parametresi göstermiştir. Bununla birlikte yüksek çözünürlüğe sahip kamera ile fotoğraflama yapılan örnekler görüntü işleme programında analiz edilerek kırmızı (R), yeşil (G) ve mavi (B) değerleri elde edilmiştir. Örnekler eş zamanlı olarak entrümental açıdan renk cihazı ile analiz edilmiş ve CIELAB diyagramına göre L, a ve b değerleri elde edilmiştir. Araştırma sonuçlarına göre renk bileşenlerinin (L, a, b ve R, G, B) tek başına C. gibelio’da meydana gelen kalite değişimlerini tam olarak açıklamadığı ancak toplam renk değişimlerinin (∆E ve ∆RGB) C. gibelio’da depolama zamanının belirlenmesinde kullanılmasının korelasyon (r=0,53 ve r=0,38) ve regresyon katsayılarından (R2=0,35 ve R2=0,43) dolayı daha uygun olduğu kanaatine varılmıştır.
Anahtar Kelimeler
Görüntü işleme kalite değişimleri Carassius gibelio depolama
Teşekkür
Çalışma süresince duyusal analizlerde yardımlarını ve tecrübelerini esirgemeyen Eğirdir Su Ürünleri Fakültesi personeline teşekkürlerimizi sunarız.
Kaynakça
- Abelti AL. (2013) Microbiological and Chemical Changes of Nile Tilapia (Oreochromis niloticus L.) Fillet during Ice Storage: Effect of Age and Sex. Advance Journal of Food Science and Technology 5(10): 1260-65.
- Brosnan T, Sun DW. (2004) Improving quality inspection of food products by computer vision––a review Journal of Food Engineering 61(1): 3-16.
- Chen YR, Chao K, Kim MS. (2002) Machine vision technology for agricultural applications. Computers and Electronics in Agriculture 36(2-3): 173-191.
- Diler A, Genç İY. (2018) A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss) International Journal of Food Properties 21(1), 857-66.
- Du CJ, Sun DW. (2004) Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science and Technology 15(5): 230-249.
- Erdem ÖA, Çaklı Ş. (2018) Soğuk Muhafaza Şartlarında Depolanan Kültür Çipura (Sparus aurata) ve Levrek (Dicentrarchus labrax) Balıklarında Elektronik Burun ve Bilgisayarlı Resim Analizi Kullanılarak Kalite Takibi. Adnan Menderes Universitesi Ziraat Fakültesi Dergisi 15(2): 51-58.
- Erikson U, Misimi E. (2008) Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. Journal of Food Science 73(2): 50-9.
- Esteves E. (2011) Statistical analysis in food science. R.M. Cruz (Ed.), Practical Food and Research, Nova Science Publishers Inc., NY, USA. 409-451.
- Genç İY, Esteves E, Anibal J, Diler A. (2013) Effects of chilled storage on quality of vacuum packed meagre fillets Journal of Food Engineering 115(4): 486-94.
- Ikasari D, Suryaningrum TD. (2015) Quality changes of pangasius fillets during ice storage. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 10(3), 109-120.
- Sant’Ana LS, Soares S, Vaz-Pires P. (2011) Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). LWT-Food Science and Technology 44(10): 2253-2259.
- Schröder U. (2008) Challenges in the traceability of seafood. Journal fur Verbraucherschutz und Lebensmittelsicherheit 3(1): 45-48.
- Sreelakshmi KR, Rehana R, Renjith RK, Sarika K, Greeshma SS, Minimol VA, Ashokkumar K. Ninan G. (2019) Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage Journal of Aquatic Food Product Technology 28(1): 25-37.
- Türkiye İstatistik Kurumu, TUİK,. Su ürünleri istatistikleri. (2019); Erişim tarihi 21.02.2019.
- Ünal Şengör GF, Balaban MO, Topaloğlu B, Ayvaz Z, Ceylan Z, Doğruyol, H. (2018) Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage Food Science and Technology in press.
- Valfré F, Caprino F, Turchini GM. (2003) The health benefit of seafood. Veterinary Research Communications 27: 507-12.
- Wang J, Tang J, Rasco B, Sablani SS, Ovissipour M, Qu Z. (2018) Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization. Food Bioprocess Technology 11(5): 1027-38.
- Yeşilayer N, Erdem M, Aral O, Karslı Z. (2008) Karotenoid içeren yemlerle beslenen Gökkuşağı Alabalıklarında (Oncorhynchus mykiss) Renk Geri Dönüşümünün Enstrümental (Fiziksel) ve Renk Kartı Yöntemi ile incelenmesi. Journal of FisheriesSciences.com 2(3): 560-69.
Öz
In this study, physical and sensory changes of C. gibelio were determined during chilled storage and quality changes were assigned by using image processing and instrumental method. Sensory evaluations of specimens were performed by trained panelists in terms of their colour, odour, texture, general acceptability and sensory score and the highest correlation (r=-0,95) between storage time were found in colour parameter. In addition to this specimens were photographed by using high definition camera and analysed in image processing programme to obtain red (R), green (G) and blue (B) parameters. Specimens were analysed simultaneously by colour meter and L, a and b values were obtained according to CIELAB diagram. In accordance with the results of this study, colour components (L, a, b and R, G, B) were not suitable alone to determine the quality changes of C. gibelio however, it is concluded that total colour changes (∆E and ∆RGB) are more accurate to assign the storage time in terms of correlation (r=0,53 and r=0,38) and regression (R2=0,35 and R2=0,43) coefficients.
Anahtar Kelimeler
Kaynakça
- Abelti AL. (2013) Microbiological and Chemical Changes of Nile Tilapia (Oreochromis niloticus L.) Fillet during Ice Storage: Effect of Age and Sex. Advance Journal of Food Science and Technology 5(10): 1260-65.
- Brosnan T, Sun DW. (2004) Improving quality inspection of food products by computer vision––a review Journal of Food Engineering 61(1): 3-16.
- Chen YR, Chao K, Kim MS. (2002) Machine vision technology for agricultural applications. Computers and Electronics in Agriculture 36(2-3): 173-191.
- Diler A, Genç İY. (2018) A practical quality index method (QIM) developed for aquacultured rainbow trout (Oncorhynchus mykiss) International Journal of Food Properties 21(1), 857-66.
- Du CJ, Sun DW. (2004) Recent developments in the applications of image processing techniques for food quality evaluation. Trends in Food Science and Technology 15(5): 230-249.
- Erdem ÖA, Çaklı Ş. (2018) Soğuk Muhafaza Şartlarında Depolanan Kültür Çipura (Sparus aurata) ve Levrek (Dicentrarchus labrax) Balıklarında Elektronik Burun ve Bilgisayarlı Resim Analizi Kullanılarak Kalite Takibi. Adnan Menderes Universitesi Ziraat Fakültesi Dergisi 15(2): 51-58.
- Erikson U, Misimi E. (2008) Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. Journal of Food Science 73(2): 50-9.
- Esteves E. (2011) Statistical analysis in food science. R.M. Cruz (Ed.), Practical Food and Research, Nova Science Publishers Inc., NY, USA. 409-451.
- Genç İY, Esteves E, Anibal J, Diler A. (2013) Effects of chilled storage on quality of vacuum packed meagre fillets Journal of Food Engineering 115(4): 486-94.
- Ikasari D, Suryaningrum TD. (2015) Quality changes of pangasius fillets during ice storage. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 10(3), 109-120.
- Sant’Ana LS, Soares S, Vaz-Pires P. (2011) Development of a quality index method (QIM) sensory scheme and study of shelf-life of ice-stored blackspot seabream (Pagellus bogaraveo). LWT-Food Science and Technology 44(10): 2253-2259.
- Schröder U. (2008) Challenges in the traceability of seafood. Journal fur Verbraucherschutz und Lebensmittelsicherheit 3(1): 45-48.
- Sreelakshmi KR, Rehana R, Renjith RK, Sarika K, Greeshma SS, Minimol VA, Ashokkumar K. Ninan G. (2019) Quality and Shelf Life Assessment of Puffer Fish (Lagocephalus guentheri) Fillets during Chilled Storage Journal of Aquatic Food Product Technology 28(1): 25-37.
- Türkiye İstatistik Kurumu, TUİK,. Su ürünleri istatistikleri. (2019); Erişim tarihi 21.02.2019.
- Ünal Şengör GF, Balaban MO, Topaloğlu B, Ayvaz Z, Ceylan Z, Doğruyol, H. (2018) Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage Food Science and Technology in press.
- Valfré F, Caprino F, Turchini GM. (2003) The health benefit of seafood. Veterinary Research Communications 27: 507-12.
- Wang J, Tang J, Rasco B, Sablani SS, Ovissipour M, Qu Z. (2018) Kinetics of Quality Changes of Shrimp (Litopenaeus setiferus) During Pasteurization. Food Bioprocess Technology 11(5): 1027-38.
- Yeşilayer N, Erdem M, Aral O, Karslı Z. (2008) Karotenoid içeren yemlerle beslenen Gökkuşağı Alabalıklarında (Oncorhynchus mykiss) Renk Geri Dönüşümünün Enstrümental (Fiziksel) ve Renk Kartı Yöntemi ile incelenmesi. Journal of FisheriesSciences.com 2(3): 560-69.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Araştırma |
| Yazarlar | |
| Yayımlanma Tarihi | 31 Aralık 2020 |
| Yayımlandığı Sayı | Yıl 2020 Cilt: 17 Sayı: 2 |
