Evaluation of fat grains in Gothaj sausage using image analysis

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874527" target="_blank" >RIV/62157124:16270/16:43874527 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.5219/613" target="_blank" >http://dx.doi.org/10.5219/613</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/613" target="_blank" >10.5219/613</a>

Result language

angličtina

Original language name

Evaluation of fat grains in Gothaj sausage using image analysis

Original language description

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 on what 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 (IA). In recent years, IA has become widely used when examining meat and meat products. Compared to the human eye, IA 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 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.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

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Volume of the periodical

10

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

7

Pages from-to

591-597

UT code for WoS article

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EID of the result in the Scopus database

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