Evaluation of fat grains in gothaj sausage using image analysis

Authors

  • Ludmila Luňáková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno
  • Matej Pospiech University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno
  • Bohuslava Tremlová University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno
  • Alena Saláková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno
  • Zdeňka Javůrková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno
  • Josef Kamení­k University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Palackeho tr. 1946/1, 612 42 Brno

DOI:

https://doi.org/10.5219/613

Keywords:

fat grain, Gothaj sausage, image analysis,

Abstract

Fat is an irreplacable ingredient in the production of sausages and it determines the appearance of the resulting cut to a significant extent. When shopping, consumers choose a traditional product mostly according to its appearance, based onwhat they are used to. Chemical analysis is capable to determine the total fat content in the product, but it cannot accurately describe the shape and size of fat grains which the consumer observes when looking at the product. The size of fat grains considered acceptable by consumers can be determined using sensory analysis or image analysis. In recent years, image analysis has become widely used when examining meat and meat products. Compared to the human eye, image analysis using a computer system is highly effective, since a correctly adjusted computer program is able to evaluate results with lower error rate. The most commonly monitored parameter in meat products is the aforementioned fat. The fat is located in the cut surface of the product in the form of dispersed particles which can be fairly reliably identified based on color differences in the individual parts of the product matrix. The size of the fat grains depends on the input raw material used as well as on the production technology. The present article describes the application of image analysis when evaluating fat grains in the appearance of cut of the Gothaj sausage whose sensory requirements are set by Czech legislation, namely by Decree No. 326/2001 Coll., as amended. The paper evaluates the size of fat mosaic grains in Gothaj sausages from different manufacturers. Fat grains were divided into ten size classes according to various size limits; specifically, 0.25, 0.5, 0.75, 1.0, 1.5, 2.0, 2.5, 5.0, 8.0 and over 8 mm. The upper limit of up to 8 mm in diameter was chosen based on the limit for the size of individual fat grains set by the legislation. This upper limit was not exceeded by any of the products. On the other side the mosaic had the hightest representation of 0.25 mm fat grains.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Brosnan, T., Da-Wen, S. 2004. Improving quality inspection of food products by computer vision - a review. Journal of Food Engineering. vol. 61, no. 1, p. 3-16. https://doi.org/10.1016/S0260-8774(03)00183-3 DOI: https://doi.org/10.1016/S0260-8774(03)00183-3

Čáslavková, P., Pospiech, M., Štarha, P., Kameník, J., Saláková, A., Tremlová, B., Řezáčová Lukášková, Z. 2014. Použití analýzy obrazu k hodnocení nákroje trvanlivého fermentovaného salámu Poličan (The use of digital image analysis for the evaluation of slices of dry fermented sausage type Poličan). Maso. vol. 14, no. 6, p. 20-27.

Chmiel, M., Słowiński, M., Dasiewicz, K. 2011. Application of computer vision systems for estimation of fat content in poultry meat. Food Control. vol. 22, no. 8, p. 1424-1427. https://doi.org/10.1016/j.foodcont.2011.03.002 DOI: https://doi.org/10.1016/j.foodcont.2011.03.002

Czech decree No. 326/2001 Coll. that implements Section 18, letters a), d), g), h), i) and j) of Act No. 110/1997 Coll., on foodstuffs and tobacco products and on the amendment and additions to some related acts, as amended, for meat, meat products, fish, other water animals and products of them, eggs and products of them, as amended.

Elmasry, G. M., Nakauchi, S. 2016. Image analysis operations applied to hyperspectral images for non-invasive sensing of food quality - A comprehensive review. Biosystems Engineering. vol. 142, p. 53-82. https://doi.org/10.1016/j.biosystemseng.2015.11.009 DOI: https://doi.org/10.1016/j.biosystemseng.2015.11.009

Feiner, G. 2006. Meat products handbook: Practical science and technology. Elsevier, 672 p. ISBN 9781845690502 DOI: https://doi.org/10.1533/9781845691721

Girolami, A., Napolitano, F., Faraone, D., Di Bello, G., Braghieri, A. 2014. Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage. Meat science. vol. 96, no. 1, p. 610-616. https://doi.org/10.1016/j.meatsci.2013.08.006 DOI: https://doi.org/10.1016/j.meatsci.2013.08.006

Pipek, P. 1998. Technologie masa II. (Meat technology II.) 1st ed. Praha : Karmelitánské nakladatelství. 360 p. ISBN 80-7182-283-8

Pipek, P., Rohlík, B. A., Potůček, T., Šimoniová, A. 2012. The composition of pork lard as a raw material in meat production. Maso International, vol. 02, p. 115-119.

Available at: http://www.maso-international.cz/the-composition-of-pork-lard-as-a-raw-material-in-meat-production/

Pospiech, M., Tremlová, B., Randulová, Z., Řezáčová Lukášková, Z. 2009. Microscopic methods in analysis of foodstuff - review. Potravinarstvo, vol. 1, Special Issue, p. 38-41. http://www.potravinarstvo.com/dokumenty/potravinarstvo_no1_2009.pdf

Pospiech, M., Horák, R., Čáslavková, P., Tremlová, B., Saláková, A., Kameník, J. 2013. Srovnání obrazové analýzy barvených a nebarvených nákrojů masných výrobků (Comparison of colored section and uncoloured section of the meat products using image analysis). Potravinarstvo. vol. 7, Special issue, p. 111-115. http://www.potravinarstvo.com/dokumenty/mc_march_2013/bezpecnost_potravin_zivocisneho_povodu/pospiech.pdf

Saláková, A., Pavlík, Z., Kameník, J., Steinhauserová, I., 2013. Gothajský salám (Gothaj sausage). Maso, vol. 13, no. 4, p. 18-23.

Šedivý, V. 1998. Spotřební normy pro masné výrobky (Consumer standards for meat products). 3rd edition. Tábor, Czech Republic : OSSIS, 319 p. ISBN 80-902391-0-2

Steinhauser, L., 1995. Hygiena a technologie masa (Hygiene and Meat Technology). Tišnov, Czeh Republic : Last, 664 p. ISBN 80-900260-4-4

Zapotoczny, P., Szczypiński, P. M., Daszkiewicz, T. 2016. Evaluation of the quality of cold meats by computer-assisted image analysis. LWT-Food Science and Technology, vol. 67, p. 37-49. DOI: https://doi.org/10.1016/j.lwt.2015.11.042

Downloads

Published

2016-12-01

How to Cite

Luňáková, L. ., Pospiech, M. ., Tremlová, B. ., Saláková, A. ., Javůrková, Z. ., & Kamení­k, J. . (2016). Evaluation of fat grains in gothaj sausage using image analysis. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 591–597. https://doi.org/10.5219/613

Most read articles by the same author(s)

1 2 > >>