Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis

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dc.authoridAYVAZ, Zayde/0000-0002-8102-0577
dc.contributor.authorAlcicek, Zayde
dc.contributor.authorBalaban, Murat Oemer
dc.date.accessioned2025-01-27T20:56:05Z
dc.date.available2025-01-27T20:56:05Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn this study, mussel meat was wet and dry brined and dipped in two different (hickory and maple) liquid smoke flavorings (LS) for different lengths and number of times. Their colors were analyzed by acquiring and analyzing images. Both wet and dry brining changed the color of the mussel meat, measured by the Delta E values based on original colors. Wet brining had a lightening effect (increasing L* values), while dry brining resulted in darkening (lower L* values). There were also shifts in a* and b* values. Different number of LS dips and dipping durations significantly changed colors (p < 0.05). However, there was no significant difference between the applications of hickory and maple LS. Color continued to change after treatment, during storage. Image analysis can accurately measure both the distribution and the average color of mussels after brining and after LS applications.
dc.description.sponsorshipTUBITAK
dc.description.sponsorshipFinancial support was provided by TUBITAK for the year-long visit to The University of Auckland by the post-doctoral fellowship Grant 2011-2012.
dc.identifier.doi10.1080/10498850.2012.751566
dc.identifier.endpage14
dc.identifier.issn1049-8850
dc.identifier.issn1547-0636
dc.identifier.issue1
dc.identifier.scopus2-s2.0-84921298879
dc.identifier.scopusqualityQ2
dc.identifier.startpage2
dc.identifier.urihttps://doi.org/10.1080/10498850.2012.751566
dc.identifier.urihttps://hdl.handle.net/20.500.12428/26298
dc.identifier.volume24
dc.identifier.wosWOS:000347683700002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofJournal of Aquatic Food Product Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectliquid smoke
dc.subjectcolor change
dc.subjectimage analysis
dc.subjectmussel
dc.titleCharacterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis
dc.typeArticle

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