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...

Full description

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/