Colour assessment of milk and milk products using computer vision system and colorimeter

International Dairy Journal - Tập 120 - Trang 105084 - 2021
Bojana Milovanovic1, Vladimir Tomovic2, Ilija Djekic1, Jelena Miocinovic1, Bartosz G. Solowiej3, Jose M. Lorenzo4,5, Francisco J. Barba6, Igor Tomasevic1
1University of Belgrade, Faculty of Agriculture, Nemanjina 6, Belgrade, 11080, Serbia
2University of Novi Sad, Faculty of Technology, Bul. cara Lazara 1, 21000, Novi Sad, Serbia
3Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, Lublin 20-704, Poland
4Fundación Centro Tecnolóxico da Carne, San Cibrao Das Viñas, Ourense, Spain
5Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense 32004, Spain
6Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda Vicent Andrés Estellés, s/n, Burjassot, València 46100, Spain

Tài liệu tham khảo

Aday, 2014, Physicochemical and sensory properties of mihalic cheese, International Journal of Food Properties, 17, 2207, 10.1080/10942912.2013.790904 Aktypis, 2018, Fresh ovine cheese supplemented with saffron (Crocus sativus L.) : Impact on microbiological, physicochemical, antioxidant, colour and sensory characteristics during storage, Small Ruminant Research, 167, 32, 10.1016/j.smallrumres.2018.07.016 Anema, 2017, Storage stability and age gelation of reconstituted ultra-high temperature skim milk, International Dairy Journal, 75, 56, 10.1016/j.idairyj.2017.06.006 Ávila, 2017, Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw Ewe milk cheese, Food Research International, 100, 595, 10.1016/j.foodres.2017.07.043 Belitz, 2004, Milk and dairy products, 505 Calderón, 2007, Variations in carotenoids, vitamins A and E, and colour in cow's plasma and milk during late pregnancy and the first three months of lactation, Journal of Dairy Science, 90, 2335, 10.3168/jds.2006-630 Cavalcanti, 2019, Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools, International Dairy Journal, 97, 120, 10.1016/j.idairyj.2019.05.018 Cserhalmi, 2006, Study of pulsed electric field treated citrus juices, Innovative Food Science & Emerging Technologies, 7, 49, 10.1016/j.ifset.2005.07.001 Dai, 2018, Physicochemical and textural properties of mozzarella cheese made with konjac glucomannan as a fat replacer, Food Research International, 107, 691, 10.1016/j.foodres.2018.02.069 Diezhandino, 2016, Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese), LWT – Food Science and Technology, 65, 1118, 10.1016/j.lwt.2015.10.003 Du, 2004, Recent developments in the applications of image processing techniques for food quality evaluation, Trends in Food Science & Technology, 15, 230, 10.1016/j.tifs.2003.10.006 Espada, 2002, Milk colour analysis as a tool for the detection of abnormal milk, 20 Fernández-Vázquez, 2011, Visual and instrumental evaluation of orange juice colour: A consumers' preference study, Journal of Sensory Studies, 26, 436, 10.1111/j.1745-459X.2011.00360.x Goñi, 2017, Colour measurement: Comparison of colorimeter vs. computer vision system, Food Measure, 11, 538, 10.1007/s11694-016-9421-1 Gul, 2018, Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir, International Journal of Dairy Technology, 71, 73, 10.1111/1471-0307.12503 Guler, 2009, Evaluation of chemical and colour index characteristics of goat milk, its yoghurt and salted yoghurt, Tropical and Subtropical Agroecosystems, 11, 37 Harte, 2003, Low-fat set yogurt made from milk subjected to combinations of high hydrostatic pressure and thermal processing, Journal of Dairy Science, 86, 1074, 10.3168/jds.S0022-0302(03)73690-X 2008 Lakade, 2017, Nanomaterial-based sensor for the detection of milk spoilage, Lebensmittel-Wissenschaft & Technologie, 75, 702, 10.1016/j.lwt.2016.10.031 Li, 2019, Effects of cross-linked inulin with different polymerisation degrees on physicochemical and sensory properties of set-style yoghurt, International Dairy Journal, 94, 46, 10.1016/j.idairyj.2019.02.009 McDermott, 2016, Effectiveness of mid-infrared spectroscopy to predict the colour of bovine milk and the relationship between milk colour and traditional milk quality traits, Journal of Dairy Science, 99, 3267, 10.3168/jds.2015-10424 Méndez-Cid, 2017, Changes in the chemical and physical characteristics of cow's milk butter during storage: Effects of temperature and addition of salt, Journal of Food Composition and Analysis, 63, 121, 10.1016/j.jfca.2017.07.032 Milovanovic, 2020, What is the colour of milk and dairy products and how is it measured?, Foods, 9, 10.3390/foods9111629 Mouw, 2019 Oliveira, 2006, Comparison of a colorimeter with a machine vision system in measuring colour of Gulf of Mexico sturgeon fillets, Applied Engineering in Agriculture, 22, 583, 10.13031/2013.21211 Ostadzadeh, 2012, Effect of ultrasonication on cacao particle size, colour, viscosity, and sensory properties of cacao flavored milk, Iranian Food Science & Technology Research Journal, 8, 73 Owens, 2001, Influence of bacterial cell population and pH on the colour of nonfat milk, Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology, 34, 329, 10.1006/fstl.2001.0781 Park, 2007, Physico-chemical characteristics of goat and sheep milk, Small Ruminant Research, 68, 88, 10.1016/j.smallrumres.2006.09.013 Popov-Raljić, 2008, Colour changes of UHT milk during storage, Sensors, 8, 5961, 10.3390/s8095961 Pugliese, 2017, Physical characterization of whole and skim dried milk powders, Journal of Food Science & Technology, 54, 3433, 10.1007/s13197-017-2795-1 Ramírez-Navas, 2010, Espectrocolorimetría: Caracterización de leche y quesos, Tecnología Láctea Latinoamericana, 61, 52 Rodríguez-Pulido, 2012, Ripeness estimation of grape berries and seeds by image analysis, Computers and Electronics in Agriculture, 82, 128, 10.1016/j.compag.2012.01.004 Santos, 2012, Scanner digital images combined with colour parameters: A case study to detect adulterations in liquid cow's milk, Food Analytical Methods, 5, 89, 10.1007/s12161-011-9216-2 Siefarth, 2014, Effect of radio frequency heating on yoghurt. I. Technological applicability, shelf-life and sensorial quality, Foods, 3, 318, 10.3390/foods3020318 Staden, 2018, Comparing the validity of an online Ishihara colour vision test to the traditional Ishihara handbook in a South African university population, African Vision and Eye Health, 77 Sun, 2004, Computer vision-an objective, rapid and non-contact quality evaluation tool for the food industry, Journal of Food Engineering, 61, 1, 10.1016/S0260-8774(03)00182-1 Sunds, 2018, Maillard reaction progress in UHT milk during storage at different temperature levels and cycles, International Dairy Journal, 77, 56, 10.1016/j.idairyj.2017.08.008 Tarlak, 2016, Computer vision system approach in colour measurements of foods: Part I. Development of methodology, Food Science and Technology, 36, 382, 10.1590/1678-457X.11615 Tarlak, 2016, Computer vision system approach in colour measurements of foods: Part II. Validation of methodology with real foods, Food Science and Technology, 36, 499, 10.1590/1678-457X.02616 Tobin, 2011, The effect of native and modified konjac on the physical attributes of pasteurized and UHT-treated skim milk, International Dairy Journal, 21, 790, 10.1016/j.idairyj.2011.04.008 Tomasevic, 2021, Recent advances in meat colour research, Current Opinion in Food Science, 41, 81, 10.1016/j.cofs.2021.02.012 Tomasevic, 2019, Comparison of a computer vision system vs. traditional colorimeter for colour evaluation of meat products with various physical properties, Meat Science, 148, 5, 10.1016/j.meatsci.2018.09.015 Tomasevic, 2019, How the colour of game meat should be measured: Computer vision system vs. colorimeter, Fleischwirtschaft, 1, 85 Tomasevic, 2019, Evaluation of poultry meat colour using computer vision system and colorimeter: Is there a difference?, British Food Journal, 121, 1078, 10.1108/BFJ-06-2018-0376 Trinderup, 2015, Comparison of a multispectral vision system and a colorimeter for the assessment of meat colour, Meat Science, 102, 1, 10.1016/j.meatsci.2014.11.012 Truong, 2018, Effects of dissolved carbon dioxide in fat phase of cream on manufacturing and physical properties of butter, Journal of Food Engineering, 226, 9, 10.1016/j.jfoodeng.2018.01.012 Walstra, 2003 Wolanciuk, 2018, Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals, Journal of Elementology, 23, 985 Wu, 2012, Colour measurements by computer vision for food quality control – a review, Trends in Food Science & Technology, 29, 5, 10.1016/j.tifs.2012.08.004 Ye, 2017, Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk, Journal of Dairy Science, 100, 36, 10.3168/jds.2016-11764 Zajác, 2015, Effects of storage on the major constituents of raw milk, Potravinarstvo. Slovak Journal of Food Sciences, 9, 10.5219/518