Nutritional properties and quality assessment of breaded deep-frozen pollock fish cutlets using neural image analysis

The aim of the research presented in this work was to develop a model of Artificial Neural Networks (ANN) with the use of computer image analysis for the qualitative classification of deep-frozen raw material - breaded pollock cutlets (Backfisch). Shape and color discriminants were selected, by using a computer program, it was possible to obtain numerical data and build a learning set from them. This work is an example of using one of the methods of artificial intelligence in the food industry. The designed network was characterized by a very high ability for classification, its training was done by the technique of the so-called " with a teacher'. Such actions are motivated by the requirements of consumers who are becoming more and more attentive to the products they consume and expect calorically balanced and very high quality products.