Araştırma Makalesi
Yıl 2019,
Cilt: 7 Sayı: 2, 387 - 400, 24.12.2019
Öz
Kaynakça
- Alçiçek, Z, Balaban, M.O., 2012. Development and application of “The Two Image” method for accurate object recognition and color analysis. J. Food Eng. 111(1):46–51.
- Alçiçek, Z., 2011. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chem. 128(3):683–688.
- Alçiçek, Z., Balaban, M.O., 2014. Estimation of whole volume of green shelled mussels using their geometrical attributes obtained from image analysis. Int. J. Food Prop. 17(9): 1987-1997.
- Alçiçek, Z., Balaban, M.O., 2015. Characterization of green lipped mussel meat. Part II: Changes in physical characteristics as a result of brining and liquid smoke application. J. Aquat. Food Prod. T. 24(1): 15-30.
- Alçiçek, Z., Zencir, Ö., Çelik Çakiroğullari, G., Atar, H.H., 2010. The effect of liquid smoking of anchovy ( Engraulis encrasicolus, L. 1758) fillets on sensory, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical changes. J. Aquat. Food Prod. T. 19(3–4):264–273.
- Ayvaz, Z., Balaban, M.O., Kong, K.J.W., 2017. Effects of different brining methods on some physical properties of liquid smoked king salmon. J. Food Process. Pres. 41(1):e12791.
- Balaban, M., Chombeau, M., Gümüs, B., Cirban, D., 2011a. Determination of volume of Alaska Pollock (Theragra chalcogramma) by image analysis. J. Aquat. Food Prod. T. 20(1):45–52.
- Balaban, M.O, Ünal Şengör, G.F., Soriano, M.G., Ruiz, E.G., 2011b. Quantification of gaping, bruising, and blood spots in salmon fillets using image analysis. J. Food Sci. 76(3): E291-E297.
- Balaban, M.O., Stewart, K., Fletcher, G.C., Alçiçek, Z., 2014. Color change of the snapper (Pagrus auratus) and gurnard (Chelidonichthys kumu) skin and eyes during storage: Effect of light polarization and contact with ice. J. Food Sci. 79(12): E2456-E2462.
- Connell, J., 1995. Methods of assessing and selecting for quality, pp. 122-150 In: Control of Fish Quality, 3rd ed. Connell J (eds). Fishing News Books, Oxford.
- Dowlati, M., Mohtasebi, S.S., Omid, M., Razavi, S.H., Jamzad, M., De La Guardia, M., 2013. Freshness assessment of gilthead Sea bream (Sparus aurata) by machine vision based on gill and eye color changes. J. Food Eng. 119(2):277–287. Erkan, N., Özden, Ö., 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int. J. Food Sci. Tech. 43(9):1549–1559.
- FAO, 2014. The State of World Fisheries and Aquaculture: Opportunities and challenges Food and Agrıculture Organızatıon of The Unıted Natıons, Issn: 1020-5489, Rome
- Gumus, B., Balaban, M.O., Unlusayin, M., 2011. Machine vision applications to aquatic foods: A review. Turk. J. Fis.h Aquat. Sci.11(1): 171-181.
- Gümüş, B., Balaban, M.O., 2010. Prediction of the weight of aquacultured Rainbow Trout (Oncorhynchus mykiss) by Image Analysis. J. Aquat. Food Prod. T. 19(3-4):227–237.
- He, H.J., Wu, D., Sun, D.W., 2015. Nondestructive spectroscopic and imaging techniques for quality evaluation and assessment of fish and fish products. Crit. Rev. Food Sci. Nutr. 55(6): 864-886.
- Hwang, C.A., Tamplin, M.L., 2005. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. Int. J. Food Microbiol. 102(3):277–285.
- Kong, K.J.W., Alçiçek, Z., Balaban, M.O., 2015. Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage. J. Sci. Food Agric. 95(4):708–714.
- Köse, S., 2004. An investigation of quality changes in Anchovy (Engraulis encrasicolus, L . 1758 ) stored at different temperatures. Turk. J. Vet. Anim. Sci. 28(3), 575-582.
- Marty-Mahé, P., Loisel, P., Fauconneau, B., Haffray, P., Brossard, D., Davenel, A., 2004. Quality traits of brown trouts (Salmo trutta) cutlets described by automated color image analysis. Aquaculture. 232(1–4):225–240.
- Mathiassen, J.R., Misimi, E., Bondø, M., Veliyulin, E., Østvik, S.O. 2011. Trends in application of imaging technologies to inspection of fish and fish products. Trends Food Sci. Technol. 22(6):257–275.
- Özoğul, F., Özoğul, Y., 2000. Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turk. J. Zool. 24(1):113–120.
- Rehbein, H., Oehlenschläger, J., (Eds. )2009. Fishery Products: Quality, safety and authenticity. John Wiley & Sons.
- Spence, C., Levitan, C.A., Shankar, M.U., Zampini, M. 2010. Does food color influence taste and flavor perception in humans? Chemosens. Percept. 3(1):68–84.
- Tomac, A., Cova, M.C., Narvaiz, P., Yeannes, M.I., 2015. Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets. Radiat Phys Chem, 106:337-342.
- Ünal Şengör, G.F., Balaban, M.O., Topaloğlu, B., Ayvaz, Z., Ceylan, Z., Doğruyol, H., 2018. Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage. Food Sci. Technol. (AHEAD).
- Varlık, C. 2004. Su ürünleri işleme teknolojisi. Varlık, C. (eds) İstanbul Üniversitesi Yayın No: 4465, İstanbul.
- Wallat, G.K., Luzuriaga, D.A., Balaban, M.O., Chapman, F.A. 2002. Analysis of skin color development in live goldfish using a color machine vision system. N. Am. J. Aquac. 64(1): 79-84.
- Yagiz, Y., Balaban, M.O., Kristinsson, H.G., Welt, B.A., Marshall, M.R., 2009. Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon. J. Sci. Food Agric. 89(4):728–730.
Bilgisayarlı Görüntüleme Teknolojileri ile Hamsi (Engraulis encrasicolus) ve Sardalye (Sardina pilchardus)’nın Depolama Sürecinde Renk Paramentelerinin İncelenmesi ve Bazı Kalite Parametreleri İle Karşılaştırılması
Öz
Renk, önemli bir balık tazelik belirleyicisidir. Balık derisinin, gözlerinin ve solungaçların rengi tazelik hakkında birçok bilgi verir. Ancak, bu bilgiler birçok sebepten dolayı kişiden kişiye değişir (renk körlüğü, ışık, tüketici deneyimi vb.). Bilgisayarlı görüntüleme teknolojisi (BGT), bu bilgilerin sayılabilir, tekrarlanabilir ve objektif olması için geliştirilmiştir. Bu çalışmada, Hamsi (Engraulis encrasicolus) ve Sardalye (Sardina pilchardus) balıklarının BGT kullanarak renklerinin belirlenmesi amaçlanmıştır. Aynı zamanda, depolama sırasında Toplam Uçucu Bazik Nitrojen (TVB-N), toplam aerobik mezofilik bakteri (TAMB), su aktivitesi, nem ve pH analizi yapılmıştır. Hamsi ve Sardalye için iki farklı depolama sıcaklığı (4 °C ve 24 °C) belirlenmiştir. 4 °C depolanan Hamsi grubunun depolamanın 3. gününde TVB-N, TAMB, pH değerleri sırasıyla 51.60 mg/100g, 4.69 KOB/g ve 6.33 değerlerine ulaşmıştır. 4 °C depolanan Sardalye grubunun depolamanın 3. gününde TVB-N, TAMB, pH değerleri sırasıyla 50.09 mg/100g, 4.69 KOB/g ve 6.38 değerlerine ulaşmıştır. 4 °C depolanan Hamsi ve Sardalye gruplarında a* değeri birbirinden önemli ölçüde farklılık göstermezken, 24 °C depolanan Hamsi ve Sardalye grupları arasında bu değer önemli ölçüde farklılık göstermiştir. 4 °C ve 24 °C depolanan Hamsi gruplarında b* değerinde depolama boyunca önemli düzeyde artış gözlenmesine rağmen 4 °C ve 24 °C depolanan Sardalye gruplarında b* değerinde depolama boyunca önemli düzeyde artış gözlemlenmemiştir.
Anahtar Kelimeler
Hamsi Sardalye Raf Ömrü Bilgisayarlı Görüntü Teknolojisi (BGT)
Kaynakça
- Alçiçek, Z, Balaban, M.O., 2012. Development and application of “The Two Image” method for accurate object recognition and color analysis. J. Food Eng. 111(1):46–51.
- Alçiçek, Z., 2011. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chem. 128(3):683–688.
- Alçiçek, Z., Balaban, M.O., 2014. Estimation of whole volume of green shelled mussels using their geometrical attributes obtained from image analysis. Int. J. Food Prop. 17(9): 1987-1997.
- Alçiçek, Z., Balaban, M.O., 2015. Characterization of green lipped mussel meat. Part II: Changes in physical characteristics as a result of brining and liquid smoke application. J. Aquat. Food Prod. T. 24(1): 15-30.
- Alçiçek, Z., Zencir, Ö., Çelik Çakiroğullari, G., Atar, H.H., 2010. The effect of liquid smoking of anchovy ( Engraulis encrasicolus, L. 1758) fillets on sensory, meat yield, polycyclic aromatic hydrocarbon (PAH) content, and chemical changes. J. Aquat. Food Prod. T. 19(3–4):264–273.
- Ayvaz, Z., Balaban, M.O., Kong, K.J.W., 2017. Effects of different brining methods on some physical properties of liquid smoked king salmon. J. Food Process. Pres. 41(1):e12791.
- Balaban, M., Chombeau, M., Gümüs, B., Cirban, D., 2011a. Determination of volume of Alaska Pollock (Theragra chalcogramma) by image analysis. J. Aquat. Food Prod. T. 20(1):45–52.
- Balaban, M.O, Ünal Şengör, G.F., Soriano, M.G., Ruiz, E.G., 2011b. Quantification of gaping, bruising, and blood spots in salmon fillets using image analysis. J. Food Sci. 76(3): E291-E297.
- Balaban, M.O., Stewart, K., Fletcher, G.C., Alçiçek, Z., 2014. Color change of the snapper (Pagrus auratus) and gurnard (Chelidonichthys kumu) skin and eyes during storage: Effect of light polarization and contact with ice. J. Food Sci. 79(12): E2456-E2462.
- Connell, J., 1995. Methods of assessing and selecting for quality, pp. 122-150 In: Control of Fish Quality, 3rd ed. Connell J (eds). Fishing News Books, Oxford.
- Dowlati, M., Mohtasebi, S.S., Omid, M., Razavi, S.H., Jamzad, M., De La Guardia, M., 2013. Freshness assessment of gilthead Sea bream (Sparus aurata) by machine vision based on gill and eye color changes. J. Food Eng. 119(2):277–287. Erkan, N., Özden, Ö., 2008. Quality assessment of whole and gutted sardines (Sardina pilchardus) stored in ice. Int. J. Food Sci. Tech. 43(9):1549–1559.
- FAO, 2014. The State of World Fisheries and Aquaculture: Opportunities and challenges Food and Agrıculture Organızatıon of The Unıted Natıons, Issn: 1020-5489, Rome
- Gumus, B., Balaban, M.O., Unlusayin, M., 2011. Machine vision applications to aquatic foods: A review. Turk. J. Fis.h Aquat. Sci.11(1): 171-181.
- Gümüş, B., Balaban, M.O., 2010. Prediction of the weight of aquacultured Rainbow Trout (Oncorhynchus mykiss) by Image Analysis. J. Aquat. Food Prod. T. 19(3-4):227–237.
- He, H.J., Wu, D., Sun, D.W., 2015. Nondestructive spectroscopic and imaging techniques for quality evaluation and assessment of fish and fish products. Crit. Rev. Food Sci. Nutr. 55(6): 864-886.
- Hwang, C.A., Tamplin, M.L., 2005. The influence of mayonnaise pH and storage temperature on the growth of Listeria monocytogenes in seafood salad. Int. J. Food Microbiol. 102(3):277–285.
- Kong, K.J.W., Alçiçek, Z., Balaban, M.O., 2015. Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage. J. Sci. Food Agric. 95(4):708–714.
- Köse, S., 2004. An investigation of quality changes in Anchovy (Engraulis encrasicolus, L . 1758 ) stored at different temperatures. Turk. J. Vet. Anim. Sci. 28(3), 575-582.
- Marty-Mahé, P., Loisel, P., Fauconneau, B., Haffray, P., Brossard, D., Davenel, A., 2004. Quality traits of brown trouts (Salmo trutta) cutlets described by automated color image analysis. Aquaculture. 232(1–4):225–240.
- Mathiassen, J.R., Misimi, E., Bondø, M., Veliyulin, E., Østvik, S.O. 2011. Trends in application of imaging technologies to inspection of fish and fish products. Trends Food Sci. Technol. 22(6):257–275.
- Özoğul, F., Özoğul, Y., 2000. Comparison of methods used for determination of total volatile basic nitrogen (TVB-N) in rainbow trout (Oncorhynchus mykiss). Turk. J. Zool. 24(1):113–120.
- Rehbein, H., Oehlenschläger, J., (Eds. )2009. Fishery Products: Quality, safety and authenticity. John Wiley & Sons.
- Spence, C., Levitan, C.A., Shankar, M.U., Zampini, M. 2010. Does food color influence taste and flavor perception in humans? Chemosens. Percept. 3(1):68–84.
- Tomac, A., Cova, M.C., Narvaiz, P., Yeannes, M.I., 2015. Texture, color, lipid oxidation and sensory acceptability of gamma-irradiated marinated anchovy fillets. Radiat Phys Chem, 106:337-342.
- Ünal Şengör, G.F., Balaban, M.O., Topaloğlu, B., Ayvaz, Z., Ceylan, Z., Doğruyol, H., 2018. Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage. Food Sci. Technol. (AHEAD).
- Varlık, C. 2004. Su ürünleri işleme teknolojisi. Varlık, C. (eds) İstanbul Üniversitesi Yayın No: 4465, İstanbul.
- Wallat, G.K., Luzuriaga, D.A., Balaban, M.O., Chapman, F.A. 2002. Analysis of skin color development in live goldfish using a color machine vision system. N. Am. J. Aquac. 64(1): 79-84.
- Yagiz, Y., Balaban, M.O., Kristinsson, H.G., Welt, B.A., Marshall, M.R., 2009. Comparison of Minolta colorimeter and machine vision system in measuring colour of irradiated Atlantic salmon. J. Sci. Food Agric. 89(4):728–730.
Toplam 28 adet kaynakça vardır.
Ayrıntılar
| Birincil Dil | Türkçe |
|---|---|
| Konular | Gıda Mühendisliği |
| Bölüm | Makaleler |
| Yazarlar | |
| Yayımlanma Tarihi | 24 Aralık 2019 |
| Yayımlandığı Sayı | Yıl 2019 Cilt: 7 Sayı: 2 |