Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations

Camilla H. Trinderup*, Flemming Møller, Anders Bjorholm Dahl, Knut Conradsen

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

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Abstract

The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab was barely present.

Original languageEnglish
JournalMeat Science
Volume146
Pages (from-to)9-17
ISSN0309-1740
DOIs
Publication statusPublished - 1 Dec 2018

Keywords

  • Color assessment
  • Fermentation
  • Multispectral imaging
  • Salami
  • Texture

Cite this

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title = "Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations",
abstract = "The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab ⁎ was barely present.",
keywords = "Color assessment, Fermentation, Multispectral imaging, Salami, Texture",
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year = "2018",
month = "12",
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doi = "10.1016/j.meatsci.2018.07.029",
language = "English",
volume = "146",
pages = "9--17",
journal = "Meat Science",
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Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations. / Trinderup, Camilla H.; Møller, Flemming; Dahl, Anders Bjorholm; Conradsen, Knut.

In: Meat Science, Vol. 146, 01.12.2018, p. 9-17.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Investigation of pausing fermentation of salamis with multispectral imaging for optimal sensory evaluations

AU - Trinderup, Camilla H.

AU - Møller, Flemming

AU - Dahl, Anders Bjorholm

AU - Conradsen, Knut

PY - 2018/12/1

Y1 - 2018/12/1

N2 - The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab ⁎ was barely present.

AB - The fermentation process of salamis involves several parameters influencing taste, texture, and color of the salami. One significant parameter is the fermentation time. It is difficult to conduct sensory evaluations to assess the effect of time without introducing variation between observation days. It may be possible to overcome this by stalling or pausing the fermentation by deep-chilling the salamis. This study investigates the difference of non- and deep-chilled salamis with the use of a multispectral imaging system. The statistical investigation, based on image features relating to size, visual texture, and color of the sausages over time, showed that it may be possible to stall the fermentation process. It was shown that a statistical difference in the two kinds of samples is present. For the size feature the difference could be quantified into a number of days. However, for the important color feature only a statistical difference was observed, whereas the visual difference expressed in terms of ΔEab ⁎ was barely present.

KW - Color assessment

KW - Fermentation

KW - Multispectral imaging

KW - Salami

KW - Texture

U2 - 10.1016/j.meatsci.2018.07.029

DO - 10.1016/j.meatsci.2018.07.029

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VL - 146

SP - 9

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JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -