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 an...
- 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/
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| dc.title.spa.fl_str_mv |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| dc.title.translated.spa.fl_str_mv |
Análisis colorimétrico de imágenes como factor de evaluación de la calidad de rebanadas de jamón de cerdo durante almacenamiento |
| title |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| spellingShingle |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage 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 |
| title_short |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| title_full |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| title_fullStr |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| title_full_unstemmed |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| title_sort |
Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage |
| dc.creator.fl_str_mv |
Porras Barrientos, Luis Danilo Camelo Méndez, Gustavo Adolfo Sotelo Díaz, Luz Indira Ochoa González, Oscar Alberto González Hurtado, María Isabel Quintanilla Carvajal, María Ximena |
| dc.contributor.author.none.fl_str_mv |
Porras Barrientos, Luis Danilo Camelo Méndez, Gustavo Adolfo Sotelo Díaz, Luz Indira Ochoa González, Oscar Alberto González Hurtado, María Isabel Quintanilla Carvajal, María Ximena |
| dc.contributor.researchgroup.spa.fl_str_mv |
Grupo de Investigación en Ciencia Sensorial |
| dc.subject.decs.none.fl_str_mv |
Colorimetría Colorimetry |
| topic |
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 |
| dc.subject.lemb.none.fl_str_mv |
Jamón Ham |
| dc.subject.agrovoc.none.fl_str_mv |
Condiciones de almacenaje Storage conditions |
| dc.subject.proposal.spa.fl_str_mv |
ΔE*ab |
| dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_e6d4c657 |
| dc.subject.meshuri.none.fl_str_mv |
https://id.nlm.nih.gov/mesh/D003124 |
| description |
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. |
| publishDate |
2015 |
| dc.date.issued.none.fl_str_mv |
2015 |
| dc.date.accessioned.none.fl_str_mv |
2024-02-20T02:23:51Z |
| dc.date.available.none.fl_str_mv |
2024-02-20T02:23:51Z |
| dc.type.spa.fl_str_mv |
Artículo de investigación |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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https://purl.org/redcol/resource_type/ART |
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http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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info:eu-repo/semantics/article |
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info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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1665-2738 |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/10495/38243 |
| dc.identifier.eissn.none.fl_str_mv |
2395-8472 |
| identifier_str_mv |
1665-2738 2395-8472 |
| url |
https://hdl.handle.net/10495/38243 |
| dc.language.iso.spa.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Rev. Mex. Ing. Quim. |
| dc.relation.citationendpage.spa.fl_str_mv |
252 |
| dc.relation.citationissue.spa.fl_str_mv |
2 |
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243 |
| dc.relation.citationvolume.spa.fl_str_mv |
14 |
| dc.relation.ispartofjournal.spa.fl_str_mv |
Revista Mexicana de Ingeniera Química |
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http://creativecommons.org/licenses/by-nc/2.5/co/ |
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https://creativecommons.org/licenses/by-nc/4.0/ |
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info:eu-repo/semantics/openAccess |
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openAccess |
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10 páginas |
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application/pdf |
| dc.publisher.spa.fl_str_mv |
Universidad Autónoma Metropolitana, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería |
| dc.publisher.place.spa.fl_str_mv |
Ciudad de México, México |
| institution |
Universidad de Antioquia |
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Porras Barrientos, Luis DaniloCamelo Méndez, Gustavo AdolfoSotelo Díaz, Luz IndiraOchoa González, Oscar AlbertoGonzález Hurtado, María IsabelQuintanilla Carvajal, María XimenaGrupo de Investigación en Ciencia Sensorial2024-02-20T02:23:51Z2024-02-20T02:23:51Z20151665-2738https://hdl.handle.net/10495/382432395-8472ABSTRACT: 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.ABSTRACT: En este estudio se analizaron los cambios de color de rodajas de jamón de cerdo almacenadas a dos temperaturas (4 y 8°C) con el fin de comparar dos metodologías de captura de imagen para la estimación de los cambios de color en el tiempo en los espacios de color CIELAB a través de un DigiEye ®, y estereoscopio con análisis digital de imágenes. Los cambios de espacio de color se analizaron utilizando un sistema de visión por computador para el análisis de segmentación de las imágenes. Se determinó que a partir del noveno día, los cambios de color representativos podrían ser percibidos en las rebanadas de jamón utilizando DigiEye ®. Por ultimo, se lograron obtener ecuaciones de predicción de color con R 2 > 0.85 como una herramienta para el monitoreo electrónico para la evaluación de la calidad de las rodajas de jamón de cerdo durante el almacenamiento.Colombia. Ministerio de Ciencia, Tecnología e InnovaciónIndustria de Alimentos Zenú S.A.S.Grupo NutresaCOL010603910 páginasapplication/pdfengUniversidad Autónoma Metropolitana, Unidad Iztapalapa, División de Ciencias Básicas e IngenieríaCiudad de México, Méxicohttp://creativecommons.org/licenses/by-nc/2.5/co/https://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storageAnálisis colorimétrico de imágenes como factor de evaluación de la calidad de rebanadas de jamón de cerdo durante almacenamientoArtículo de investigaciónhttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARThttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionColorimetríaColorimetryJamónHamCondiciones de almacenajeStorage conditionsΔE*abhttp://aims.fao.org/aos/agrovoc/c_e6d4c657https://id.nlm.nih.gov/mesh/D003124Rev. Mex. Ing. 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