Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage

Girolami, Antonio; Napolitano, Fabio; Faraone, Daniela; Bello, G. Di; Braghieri, Ada

doi:10.1016/j.meatsci.2013.08.006

Cited by 30 publications

(18 citation statements)

References 30 publications

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“…Studies in Iberian dry-cured products reported a close relationship between marbling and consumer preference (Ruiz-Carrascal, Ventanas, Cava, Andrés, & García, 2000). As to sausages, Girolami et al (2014) reported a negative influence of visible fat percentage on consumer preference.…”

Section: Consumer Testingmentioning

confidence: 96%

“…Although fat content is able to markedly affect technological and organoleptic characteristics of sausages, improving flavor, odor and tenderness of Lucanian dry sausage, consumers rated as more acceptable and preferred the product showing lower levels of visible fat (Girolami et al, 2014). Women, in particular, showed a higher preference for the leanest sausage as they possibly associated high fat contents with reduced self-confidence and potential detrimental effects on health (Webb & O'Neill, 2008).…”

Section: Aspects Affecting Consumer Purchasing Decisionmentioning

confidence: 99%

“…Girolami, Napolitano, Faraone, Di Bello, & Braghieri, 2014) and none on the main determinants orienting consumer choice, firstly we aimed to identify the main items affecting consumer decision to buy dry cured sausages; secondly, we intended to assess the performance of the product in relation with some of the most relevant items. In particular, we evaluated the effect of preservatives on sausage sensory profile and consumer liking to verify and possibly prevent contradictory effects on consumer willingness to buy.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Braghieri

Piazzolla

Carlucci³

et al. 2016

Meat Science

Self Cite

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Section: Consumer Testingmentioning

confidence: 96%

Section: Aspects Affecting Consumer Purchasing Decisionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Braghieri

Piazzolla

Carlucci³

et al. 2016

Meat Science

Self Cite

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“…Therefore, an alternative method is proposed which is the use of digital image analysis. The digital image analysis has been successfully applied in many food industrial applications such as classification, grading and estimating qualities [15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

Saengrayap

Boonlap

Boonsorn

2016

MATEC Web of Conferences

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Abstract. Chilli was dried using conventional tray dryer with 3 different drying conditions, i.e., 60°C, 80°C and 2-stage drying (80°C and 60°C). The effects of pre-treatment methods were evaluated by soaking chilli in pre-treatment solutions prior to drying. In terms of drying characteristics, the drying time found to be shortest at 80°C. It was also found that the drying rate of pre-treated chilli increased compared with non-treated one. The modified Page's model was suitable for describing drying characteristics at all conditions (R 2 =0.97-0.99). Furthermore, the color change during drying was investigated using image analysis methods. It was found that the pre-treatment methods prevented the color change. The combined kinetic model was the best model for predicting the change of color during drying (R 2 =0.98-0.99). A pre-treated chilli soaking in a mixed solution of 0.3% (w/w) Na2S2O5 and 1% (w/w) CaCl2 showed the better quality. In addition, the combined kinetics model could describe the change of L* a* and b* values in all conditions.

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“…Girolami et al utilized image analysis with a computer vision system and then with a consumer test in evaluating the appearance of Lucanian dry sausages. The computer vision system measured the variations in L * , a * , b * , hue and chroma and visible fat area ratio, while the consumer test was conducted to determine the relationship between the perception of visible sausage fat and the acceptability and preference of the sausage [9].…”

Section: Introductionmentioning

confidence: 99%

Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity

Kaewsuwan

Yuangyai

Cheng

et al. 2016

International Journal of Food Engineering

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Sausage color usually influences consumers' selection due to the perceptions of quality. Extensive studies have applied image processing to capture the characteristics of food products according to the high-dimensional nature of the resultant images. However, the color homogeneity (i. e. "within pack" variation) and uniformity (i. e. "between-pack" variation) have rarely been studied. Therefore, this paper proposes a new framework to detect both variations using images. In addition, a new approach has been developed to deal with high-dimension data involving colorimetric characteristics, namely L * , a * , b * , hue (h) and chroma (C * ). These high-dimensional data are transformed to represent color homogeneity and uniformity. Hotelling T 2 chart is used to detect color abnormalities. Our approach indicates that the out-of-control items can be identified with the control chart signals. Nonetheless, the out-of-control signals alone are inadequate for determination of the possible causes. Then, the proposed analysis framework was subsequently applied to identify possible causes that contributed to the process deviations. Furthermore, prior to the experiments with sausages, the image inspection device was tested for gauge repeatability and reproducibility.

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Image analysis with the computer vision system and the consumer test in evaluating the appearance of Lucanian dry sausage

Cited by 30 publications

References 30 publications

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Sensory properties, consumer liking and choice determinants of Lucanian dry cured sausages

Effect of Pre-treatment Methods on the Color Changes during Drying of Red Chilli (Capsicum frutescensL.)

Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity

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