ASSESSING THE QUALITY OF FISH PRODUCTS USING COLOUR IMAGE ANALYSIS

作者：Teusdea A C^*; Timar A; Purcarea C; Bara C

来源：Journal of Environmental Protection and Ecology, 2015, 16(1): 81-91.

• fish products
• carp
• risk assessment
• colour
• image analysis

This research aims to develop an alternative to the classical invasive methods. Thus is developed an imagistic method based on the colour image analysis (in CIE L*a*b* colour space) of the images obtained by scanning the fish meat both at the beginning and at the end of the processing. For this, we chose fresh water fish, the carp (Cyprinus carpio). The parameters that can be identified through this method are the percentage of lipids, proteins and bone tissue; pH of the muscle and fatty tissue and the peroxide number in the fatty tissue, as an indicator of the technological value and fish meat wholesomeness. Calibration of the method will be accomplished by comparing with the classical laboratory analysis results, both for the raw material fish meat and for the end product. The studied products are the smoked carp fillet and chop.

• 出版日期2015