Image Analysis to Quantify Weight-length, Weight-area, and Change of Color of Three Commercial Mullidae Species during Cold Storage

GÜMÜŞ B.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, cilt.30, sa.2, ss.205-216, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 30 Sayı: 2
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1080/10498850.2020.1869877
  • Dergi Adı: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, Compendex, Environment Index, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.205-216
  • Anahtar Kelimeler: Mullidae species, machine vision, color, lessepsian fish, freshness, storage, weight
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Image analysis was used to quantify weight-length, weight-area, and change of color for three fish caught in the Mediterranean (Red mullet Mullus barbatus, Por's goatfish Upeneus pori, and goldband goatfish Upeneus moluccensis) during 7 days of storage at 4 +/- 1 degrees C. Length-weight data were fitted with a power equation. R-2 ranged from 0.759 to 0.880. U. moluccensis showed an isometric growth, while the others had a negative allometric growth. For the view area (V)-weight relationship, linear and second order polynomial equations were also used in addition to the power equation. The R-2 values for these ranged from 0.895 to 0.952. Average L*, b*, and Delta E values for all fish increased with storage time; but the a* values decreased (P ). The color change index (CCI) of the fish over storage time decreased, suggesting a smoothing of colors. Although its colors changed over time, the yellow band of the goldband goatfish did not change. Correlation of these computer-generated parameters using image analysis would allow quantitative evaluation of fish color with sensory analysis.