Soğukta Depolanan Kefal (Mugil cephalus) Filetolarının Tazeliğinin Duyusal ve Kimyasal Parametreler ile İlişkilendirilerek Bilgisayarlı Resim Analizi ile Belirlenmesi

Taze balık tüketiminden kısa bir süre önce avlanan, depolanan ve soğutulan balık olarak tanımlanmaktadır. Balığın kalitesinin belirlenmesinde kullanılanen önemli parametrelerden bir tanesi renktir. Balık örneklerinin tazeliğinin belirlenmesinde renk ölçümlerinin kullanımının kabul edilebilir potansiyeli bulunmaktadır. Bu çalışmanın temel amacı kefal filetolarının tazeliğinin bilgisayarlı resim analizi ile belirlenerek kimyasal ve duyusal analiz parametreleri ile ilişkilendirilmesidir. Ziploc poşetlerindeki kefal filetoları 4˚C’de 8 gün depolanmış vebalık örneklerine depolamanın 0-1-2-4-6-8. günlerinde sırasıyla bilgisayarlı resim analizi, duyusal ve kimyasal analizler uygulanmıştır. Depolama boyunca aynı 6 filetonun resimleri de polarize ışık ile çekilmiştir. Renk profilleri fileto yüzeyinin tüm alanının ortalama L*a*b* değerleri olarak ölçülmüş ve filetoların et yüzeyi için 0. ve 4. günler arasında a* ve b* değerlerinde önemli bir farklılık saptanmıştır. Bu farklılık a* değeri için azalma olarak, b* değerinde ise artış olarak gözlemlenmiştir. Depolama boyunca analizi yapılan tüm kimyasal parametreler artış gösterirken insan tüketimi için kabul edilebilir düzeylerin üzerinedepolamanın 4. günündesadece TVB-N (34.30±1.62 mg N/100g balık) ve biyojenik amin (15.91±2.24 mg putrescine/kg balık; 9.04±0.49 mg cadaverine/kg balık) değerleri ulaşmıştır. Kimyasal analiz sonuçları kefal filetolarının depolamanın 4. gününde bozulduğunu göstermektedir. Duyusal analiz sonuçlarına göre de kefal filetoları depolamanın 4. gününde 15 üzerinden 6.770±3.945toplam kalite parametresi skoru ile reddedilmiştir. Bilgisayarlı resim analizinden elde edilen sonuçlar ile kimyasal ve duyusal analiz sonuçları birbirleri ile tutarlı bulunmuştur. Bu sonuçlar doğrultusunda, kefal filetolarının tazeliğinin değerlendirilmesinde bilgisayarlı resim analizi sisteminin hızlı ve tahribatsız bir yöntem olarak etkili bir şekilde kullanılabileceği görülmektedir.

Freshness Assessment of Mullet (Mugil cephalus) Fillets Stored at 4˚C by Image Analysis Correlated to Chemical and Sensory Attributes

Fresh fish is described as fish being caught/harvested, chilled and stored for a short period before use.Color is one of the most important quality attributes of fish. Color measurements of fish samples have anacceptable potential for determination of freshness. The main objective was to assess freshness of mullet filletsbased on color changes by machine vision and correlate this to chemical and sensory attributes.Mullet fillets inZiploc bags were stored 8 days at 4˚C. Triplicate samples were analyzed at Days 0-1-2-4-6-8 by machine vision,sensory and chemical analyses (PV, TBARS, TVB-N and biogenic amines). Images of the same 6 fillets werealso taken during storage using polarized-lighting. Color profiles were measured as the mean L*a*b* valuesfrom the entire area of the fillet surface.The a* and b* value for meat side of fillets were significantly differentbetween Day-4 and Day-0, with a decrease in a* and an increase in b*. During storage, all chemical parametersanalyzed increased. However, acceptable limits for human consumption were reached at Day-4 for TVB-N(34.30±1.62 mg N/100g fish) and biogenic amines (15.91±2.24 mg putrescine/1 kg fish; 9.04±0.49 mgcadaverine/1 kg fish). Chemical analysis revealed spoilage of fillets at Day-4. According to sensory evaluation,fillets were also rejected at Day-4 with an overall quality score of 6.770±3.945out of 15. Image analysis resultswere consistent with the chemical and sensory analysis. Therefore, machine vision system can be used as a rapidand non-destructive method to evaluate the freshness of mullet fillets.

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