Open AccessVisual evaluation of sliced Italian salami by image analysis
Author(s) -
Romano Annalisa,
Masi Paolo,
Cavella Silvana
Publication year - 2018
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.540
Subject(s) - roundness (object) , principal component analysis , digital image analysis , computer image , food science , digital image , computer vision , artificial intelligence , visual inspection , mathematics , visualization , chemistry , materials science , image processing , pattern recognition (psychology) , computer science , biological system , image (mathematics) , biology , composite material
Visual inspection is an important part of quality control not only for manufacturers but also for retailers and consumers. The object of this investigation was to determine fat content in sliced salami by means of image analysis. The image analysis procedure is applied to digital images of sliced Italian salami produced in 16 different salami factories (A–P). The image analysis method described in this work is nondestructive and the necessary equipment is cheap. It extracts directly interpretable parameters of fat particle morphology (e.g., area, roundness) and number of fat particles from 15 digital images for each sample (A–P). The correlations between the fat features extracted from the images with the chemical fat content measured on the samples were also studied. Good relationships were found between the fat particle characteristics measured by image analysis procedure and the percentage of chemically extractable fat by correlation ( R 2 =0.75) and principal component analysis.