Color assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage

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dc.authoridDogruyol, Hande/0000-0002-0856-3823
dc.authoridUnal SENGOR, Gulgun F/0000-0001-7638-7350
dc.contributor.authorSengor, Gulgun F. Unal
dc.contributor.authorBalaban, Murat O.
dc.contributor.authorTopaloglu, Bulent
dc.contributor.authorAyvaz, Zayde
dc.contributor.authorCeylan, Zafer
dc.contributor.authorDogruyol, Hande
dc.date.accessioned2025-01-27T20:54:04Z
dc.date.available2025-01-27T20:54:04Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractOverall objective of the study was assessment for freshness parameters of gilthead seabream (Sparus aurata). The freshness was determined by two conventional method (i.e. Minolta color measurement method) was compared with a novel machine vision technology (i.e image color analysis method). The quality characteristics related to the freshness of the fresh fish are traditionally based on the color measurements of the whole fish by using Minolta color measurement method. This study aimed to compare the use of the image analysis method to see whether the freshness of seafood can be measured more accurately. Our analysis proved more exact and reliable results in the freshness evaluation of the Sparus aurata based on the color changes in the eyes, gill and skin of the fish. This study revealed that image analysis can be successfully used for the assessment of fish freshness by measuring the color parameters of images captured from skin, gill and eye of the fish during cold storage. It is easy and practical to use image color analysis method in the quality control evaluation of fish freshness measurement. This analysis method can be suitable for use in continuous process at the seafood processing factories (e.g. before packaging to sort out fresh vs old fish automatically).
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University [18587, 18487]
dc.description.sponsorshipThis work was financially supported by Scientific Research Projects Coordination Unit of Istanbul University (Project no: 18587 and 18487). The authors thank Sedef Industrial Inc. (Istanbul, Turkey) for supplying data logger and Mr. Veysel Sagdiclar, general manager of Sagdiclar Fishing, for supplying flake ice.
dc.identifier.doi10.1590/fst.02018
dc.identifier.endpage703
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85073524896
dc.identifier.scopusqualityN/A
dc.identifier.startpage696
dc.identifier.urihttps://doi.org/10.1590/fst.02018
dc.identifier.urihttps://hdl.handle.net/20.500.12428/25963
dc.identifier.volume39
dc.identifier.wosWOS:000487335600025
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentos
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectcolor analysis
dc.subjectgilthead seabream
dc.subjectfreshness
dc.subjectimage analysis method
dc.subjectMinolta technique
dc.titleColor assessment by different techniques of gilthead seabream (Sparus aurata) during cold storage
dc.typeArticle

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