Ingeniería de alimentos

 

Colorimetric image analysis as a factor in assessing the quality of pork ham slices during storage

 

Análisis colorimétrico de imágenes como factor de evaluación de la calidad de rebanadas de jamón de cerdo durante almacenamiento

 

L.D. Porras-Barrientos¹, M.I. González-Hurtado¹, O.A. Ochoa-González¹, L.I. Sotelo-Díaz², G.A. Camelo-Méndez² and M.X. Quintanilla-Carvajal²*

 

¹ Centro de Investigación y Desarrollo Cárnico. Industria de Alimentos Zenú S.A.S. Grupo Nutresa. Cra 64C # 104-03. Medellín, Colombia.

² Facultad de Ingeniería. Programa Ingeniería de Producción Agroindustrial. Universidad de La Sabana. Grupo de Procesos Agroindustriales. Campus del Puente del Común, Km. 7, Autopista Norte de Bogotá. Chía, Cundinamarca, Colombia. *Corresponding author. E-mail: maria.quintanilla1@unisabana.edu.co, Tel +5718615555 ext 25216.

 

Received November 11, 2014
Accepted March 18, 2015

 

Abstract

This study analysed the colour changes of stored pork ham slices at two temperatures (4 and 8°C) to compare two imaging methodologies for estimating colour changes over time in CIELAB colour spaces through a DigiEye® and stereoscope with digital image analysis. Colour space changes were analysed using a computer vision system for image segmentation analysis. It was determined that from the ninth day, changes could be perceived in the representative colour of ham slices using DigiEye®. Finally, colour prediction equations with R² > 0.85 were determined as a tool for electronic monitoring to assessing the quality of pork ham slices during storage.

Key words: colorimetric analysis, ham, ΔE*_ab, storage conditions.

 

Resumen

En este estudio se analizaron los cambios de color de rodajas de jamón de cerdo almacenadas a dos temperaturas (4 y 8°C) con el fin de comparar dos metodologías de captura de imagen para la estimación de los cambios de color en el tiempo en los espacios de color CIELAB a través de un DigiEye®, y estereoscopio con análisis digital de imágenes. Los cambios de espacio de color se analizaron utilizando un sistema de visión por computador para el análisis de segmentación de las imágenes. Se determinó que a partir del noveno día, los cambios de color representativos podrían ser percibidos en las rebanadas de jamón utilizando DigiEye®. Por último, se lograron obtener ecuaciones de predicción de color con R² > 0.85 como una herramienta para el monitoreo electrónico para la evaluación de la calidad de las rodajas de jamón de cerdo durante el almacenamiento.

Palabras clave: análisis colorimétrico, jamón, ΔE*_ab, condiciones de almacenamiento.

 

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