During ripening of salami, colour changes occur due to oxidation phenomena involving myoglobin. Moreover, shrinkage due to dehydration results in aspect modifications, mainly ascribable to fat aggregation. The aim of this work was the application of image analysis (IA) and multivariate image analysis (MIA) techniques to the study of colour and aspect changes occurring in salami during ripening. IA results showed that red, green, blue, and intensity parameters decreased due to the development of a global darker colour, while Heterogeneity increased due to fat aggregation. By applying MIA, different salami slice areas corresponding to fat and three different degrees of oxidised meat were identified and quantified. It was thus possible to study the trend of these different areas as a function of ripening, making objective an evaluation usually performed by subjective visual inspection.
Ripening of salami : assessment of colour and aspect evolution using image analysis and multivariate image analysis / L. Fongaro, C. Alamprese, E. Casiraghi. - In: MEAT SCIENCE. - ISSN 0309-1740. - 101(2015), pp. 73-77.
|Titolo:||Ripening of salami : assessment of colour and aspect evolution using image analysis and multivariate image analysis|
FONGARO, LORENZO (Primo)
ALAMPRESE, CRISTINA (Corresponding)
CASIRAGHI, ERNESTINA (Ultimo)
|Parole Chiave:||colour; image analysis; multivariate image analysis; myoglobin; salami ripening|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2015|
|Digital Object Identifier (DOI):||http://dx.doi.org/10.1016/j.meatsci.2014.11.005|
|Appare nelle tipologie:||01 - Articolo su periodico|