Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets

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dc.contributor.authorQuevedo, R.
dc.contributor.authorAguilera, J. M.
dc.date.accessioned2025-01-21T00:05:20Z
dc.date.available2025-01-21T00:05:20Z
dc.date.issued2010
dc.description.abstractThe computer vision and a stereoscopy technique were used to characterize and detect changes in the capacity of the salmon fillet surface to recover its original form after a constant weight was applied. A curvature index (associated to fillet firmness) calculated by means of 3D information data obtained with the stereoscopy technique from the fat stripe on the fillets was estimated over 6 months and was suggested as a characteristic of the recovery property of the fresh salmon fillet surface. Simultaneously, instrumental firmness using a LFRA1500 texture was measured. The values for the fresh salmon fillet measurement curvature index during a period of 6 months were established in the range of 0.05 and 0.10 (dimensionless), and this value was used in the experiments to represent fresh salmon fillets. Changes in the curvature index (associated with similar changes in firmness) for salmon fillet surface treated with enzymes (pepsin and papain) were registered on the second day during storage at 2 A degrees C. In general, stereoscopy is a technique that can be used on salmon fillets to detect changes in the recovery properties of the salmon fillet surface and to determine when salmon fillets can be classified as a fillet that has not been processed with enzymes.
dc.description.funderFONDECYT-Chile
dc.fuente.origenWOS
dc.identifier.doi10.1007/s11947-008-0097-3
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-008-0097-3
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/95543
dc.identifier.wosidWOS:000278834600010
dc.issue.numero4
dc.language.isoen
dc.pagina.final567
dc.pagina.inicio561
dc.revistaFood and bioprocess technology
dc.rightsacceso restringido
dc.subjectComputer vision
dc.subjectStereoscopy
dc.subjectSalmon fillet
dc.subjectFirmness
dc.subjectImages
dc.subjectFish
dc.subject.ods02 Zero Hunger
dc.subject.odspa02 Hambre cero
dc.titleComputer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets
dc.typeartículo
dc.volumen3
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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