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Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations
Meat Science ( IF 7.1 ) Pub Date : 2018-07-25 , DOI: 10.1016/j.meatsci.2018.07.029
Camilla H. Trinderup , Flemming Møller , Anders Bjorholm Dahl , Knut Conradsen

The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab was barely present.



中文翻译:

萨拉米香肠中止发酵的多光谱成像研究,用于最佳感官评估

萨拉米香肠的发酵过程涉及影响萨拉米香肠口味,质地和颜色的几个参数。一个重要的参数是发酵时间。在不引入观察日之间差异的情况下,很难进行感官评估来评估时间的影响。可以通过将萨拉米香肠深冷来停止或暂停发酵来克服这一问题。本研究使用多光谱成像系统调查了非冷冻和深冷萨拉米香肠的差异。基于与香肠的大小,视觉纹理和颜色有关的图像特征的统计调查表明,有可能使发酵过程停顿。结果表明,两种样品之间存在统计学差异。对于尺寸特征,差异可以量化为几天。但是,对于重要的颜色特征,仅观察到统计学差异,而视觉差异以Δ表示Ë AB是几乎没有出现。

更新日期:2018-07-25
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