Color of Salmon Fillets By Computer Vision and Sensory Panel

被引:0
作者
R. A. Quevedo
J. M. Aguilera
F. Pedreschi
机构
[1] Universidad de Los Lagos,Department of Science and Food Technology
[2] Pontificia Universidad Católica de Chile,Department of Chemical Engineering and Bioprocesses
[3] Universidad de Santiago de Chile (USACH),Department of Food Science and Technology
来源
Food and Bioprocess Technology | 2010年 / 3卷
关键词
Computer vision; Color; Salmon fillet; SamonFan™ card; Image analysis; Sensory panel;
D O I
暂无
中图分类号
学科分类号
摘要
A computer vision method was developed and used to assign color score in salmon fillet according to SalmonFan™ card. The methodology was based on the transformation of RGB to L*a*b* color space. In the algorithm, RGB values assigned directly to each pixel by the camera in the salmon fillet image, were transformed to L*a*b* values, and then matched with other L*a*b* values that represent a SalmonFan score (between 20 and 34). Colors were measured by a computer vision system (CVS) and a sensorial panel (eight panelists) under the same illumination conditions in ten independent sets of experiments. Errors from transformation of RGB to L*a*b* values by the CVS were 2.7%, 1%, and 1.7%, respectively, with a general error range of 1.83%. The coefficient of correlation between the SalmonFan score assigned by computer vision and the sensory panel was 0.95. Statistical analysis using t test was performed and showed that there were no differences in the measurements of the SalmonFan score between both methods (tc = 1.65 ≤ t = 1.96 at α = 0.05%). The methodology presented in this paper is very versatile and can potentially be used by computer-based vision systems in order to qualify salmon fillets based on color according to the SalmonFan card.
引用
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页码:637 / 643
页数:6
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