Enhancing bighead carp cutting: Chilled storage insights and machine vision-based segmentation algorithm development.
Food Chem
; 450: 139280, 2024 Aug 30.
Article
in En
| MEDLINE
| ID: mdl-38631209
ABSTRACT
To enhance market demand and fish utilization, cutting processing is essential for fish. Bighead carp were cut into four primary cuts head, dorsal, belly, and tail, collectively accounting for 77.03% of the fish's total weight. These cuts were refrigerated at 4 °C for 10 days, during which the muscle from each cut was analyzed. Pseudomonas.fragi proliferated most rapidly and was most abundant in eye muscle (EM), while Aeromonas.sobria showed similar growth patterns in tail muscle (TM). Notably, EM exhibited the highest rate of fat oxidation. TM experienced the most rapid protein degradation. Furthermore, to facilitate the cutting applied in mechanical processing, a machine vision-based algorithm was developed. This algorithm utilized color threshold and morphological parameters to segment image background and divide bighead carp region. Consequently, each cut of bighead carp had a different storage quality and the machine vision-based algorithm proved effective for processing bighead carp.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Algorithms
/
Carps
/
Seafood
/
Food Storage
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China