Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage

ABSTRACT: This study analysed the colour changes of stored pork ham slices at two temperatures (4 and 8°C) to compare two imaging methodologies for estimating colour changes over time in CIELAB colour spaces through a DigiEye® and stereoscope with digital image analysis. Colour space changes were analysed using a computer vision system for image segmentation analysis. It was determined that from the ninth day, changes could be perceived in the representative colour of ham slices using DigiEye®. Finally, colour prediction equations with R 2 >0.85 were determined as a tool for electronic monitoring to assessing the quality of pork ham slices during storage.

• Autores: Porras Barrientos, Luis Danilo; Camelo Méndez, Gustavo Adolfo; Sotelo Díaz, Luz Indira; Ochoa González, Oscar Alberto; González Hurtado, María Isabel; Quintanilla Carvajal, María Ximena
• Tipo de recurso: Article of investigation
• Fecha de publicación: 2015
• Institución: Universidad de Antioquia
• Repositorio: Repositorio UdeA
• Idioma: eng
• OAI Identifier: oai:bibliotecadigital.udea.edu.co:10495/38243
• Acceso en línea: https://hdl.handle.net/10495/38243
• Palabra clave: Colorimetría; Colorimetry; Jamón; Ham; Condiciones de almacenaje; Storage conditions; ΔE*ab; http://aims.fao.org/aos/agrovoc/c_e6d4c657; https://id.nlm.nih.gov/mesh/D003124
• Rights: openAccess
• License: http://creativecommons.org/licenses/by-nc/2.5/co/