Color measurement of animal source foods

Rapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between these two approaches. The color returned by the CVS had a close resemblance to the perceived color of the animal source foods, whereas the colorimeter returned not typical colors. The effectiveness of the CVS is confirmed by the study results. Considering these data, it could be concluded that the colorimeter is not representative method for color analysis of animal source foods, therefore, the color read by the CVS seemed to be more similar to the real ones

Pros and cons of using a computer vision system for color evaluation of meat and meat products

The ability of a computer vision system to evaluate the color of meat and meat products was investigated by a comparison study with color measurements from a traditional colorimeter. Pros and cons of using a computer vision system for color evaluation of meat and meat products were evaluated. Statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the computer vision system and the colorimeter. The computer vision system-generated colors were perceived as being more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100%) individual trials performed. The use of the computer vision system is, therefore, considered a superior and less expensive alternative to the traditional method for measuring color of meat and meat products. The disadvantages of the computer vision system are its size, which makes it stationary, and the lack of official manufacturers that can provide ready-to-use systems. This type of computerized system still demands experts for its assembly and utilization

СИСТЕМА КОМПЬЮТЕРНОГО ЗРЕНИЯ ДЛЯ ИЗМЕРЕНИЯ ЦВЕТОВЫХ ПАРАМЕТРОВ МЯСА И МЯСНЫХ ПРОДУКТОВ: ОБЗОР

Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter. A statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the CVS and colorimeter. The CVS-generated colors were more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100 %) individual trials performed. The use of CVS should be considered a superior alternative to the traditional method for measuring color of meat and meat products.Способность системы компьютерного зрения (системы CVS) оценивать параметры цвета мяса и мясных продуктов исследовалась посредством сравнения с измерениями, производимыми традиционным колориметром. В результате статистического анализа были выявлены существенные различия между системой CVS и колориметром в отношении полученных с помощью этих приборов значений всех трех параметров (L*, a*, b*). Во всех испытаниях (100 %) CVS-сгенерированные значения цвета были ближе к параметрам образцов мясных продуктов, отображаемых на мониторе, по сравнению со значениями цвета, полученными с помощью колориметра. Использование системы CVS следует рассматривать как превосходную альтернативу традиционному методу измерения цвета мяса и мясных продуктов

Međunarodno tržište jabuke - stanje i tendencije

This paper deals with international apple market analysis. Average export rate was 10,4 million tons (2006-2012) with moderate growth tendency of 2,36%. The most significant and largest exporter is China, which is the largest producer as well, with 1,5 million tons and 14% share of the world's total export. Then comes Italy, USA, Chile and France which amount to half of the world's total export, combined. Import is at 10,1 million tons, at an average rate of 2,5% growth, which represents a trend of slightly intensive growth comparing to export. The largest importer is Russia, with 1,5 million tons and 14% share of the world market. Large importers are also Germany, Great Britain, the Netherlands and France, which absorb one third (1/3) of the world's total import, combined. For the next period, we can expect further expansion of the international trade. It will depend mostly on the level of production and financial power of the consumers - predominantly on economic factors. Trade of organic apples (integral and organic system of production) shall increase.U radu se analizira međunarodno tržište jabuke. Determinisane su promene u međunarodnom prometu, apostrofirani su najveći izvoznici i uvoznici. Prosečan izvoz iznosio je 10,4 miliona tona (2006-2012) sa tendencijom umerenog rasta po stopi od 2,4%. Najznačajniji izvoznik jeste Kina, koja je i najveći svetski proizvođač, sa 1,5 miliona tona i učešćem od 14% u ukupnom svetskom izvozu. Slede Italija, SAD, Čile i Francuska koje zajedno daju polovinu svetskog izvoza jabuke. Uvoz iznosi 10,1 miliona tona i beleži trend nešto intenzivnijeg rasta u odnosu na izvoz, po prosečnoj stopi od 2,5% godišnje. Najveći uvoznik je Rusija sa 1,5 miliona tona i učešćem u svetu od 14%. Veliki uvoznici su i Nemačka, Velika Britanija, Holandija i Francuska, koje zajedno apsorbuju trećinu svetskog uvoza. U narednom periodu može se očekivati dalja ekspanzija međunarodne trgovine. Ona će, pre svega, zavisiti od nivoa proizvodnje i kupovne moći potrošača, dominantno od ekonomskih faktora. Intenziviraće se trgovina jabuke proizvedene u integralnom i organskom sistemu proizvodnje

Exposure assessment to essential elements through the consumption of canned fish in Serbia

The aim of this study was to provide a quantitative exposure assessment to essential elements through the consumption of canned fish in Serbia. This objective was fulfilled by analyzing content of essential elements in canned fish and by using data from a food consumption survey. Consumption survey of canned fish was designed and performed to general principles and EFSA guidelines on data collection of national food consumption. The questionnaire was performed on 1,000 respondents during 2018. Determination of copper, zinc and iron levels were performed on 454 canned fish and seafood samples divided into four groups (canned tuna, canned sardines, canned other sea fish and canned seafood) during five consecutive years (2014–2018). This study showed significant association between sex, BMI and weight and consumption patterns. Obtained average weekly consumption of canned fish confirms our assumption that consumption of canned fish is significant in Serbia. Zinc and iron were found in all 454 samples (100%), and copper in 222 samples (48.9%). The average obtained concentration in all samples were 1.268 mg kg–1 for Cu, 5.661 mg kg–1 for Zn and 9.556 mg kg–1 for Fe. The highest concentration for all three minerals were found in canned sardines (Cu — 6.49 mg kg–1, Zn — 37.2 mg kg–1 and Fe — 21.8 mg kg–1). Obtained mean exposure to intake of copper, zinc and iron from canned fish was 1.2241 μg/kg bw/day, 5.4634 μg/kg bw/day and 9.2231 μg/kg bw/day, respectively. Exposure of Serbian population to zinc, copper, and iron through consumption of canned fish is less than recommended daily reference intakes and there is no risk of reaching toxic levels by consuming fish

Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage

Optimal prediction for moment models: Crescendo diffusion and reordered equations

A direct numerical solution of the radiative transfer equation or any kinetic equation is typically expensive, since the radiative intensity depends on time, space and direction. An expansion in the direction variables yields an equivalent system of infinitely many moments. A fundamental problem is how to truncate the system. Various closures have been presented in the literature. We want to study moment closure generally within the framework of optimal prediction, a strategy to approximate the mean solution of a large system by a smaller system, for radiation moment systems. We apply this strategy to radiative transfer and show that several closures can be re-derived within this framework, e.g. $P_N$, diffusion, and diffusion correction closures. In addition, the formalism gives rise to new parabolic systems, the reordered $P_N$ equations, that are similar to the simplified $P_N$ equations. Furthermore, we propose a modification to existing closures. Although simple and with no extra cost, this newly derived crescendo diffusion yields better approximations in numerical tests.Comment: Revised version: 17 pages, 6 figures, presented at Workshop on Moment Methods in Kinetic Gas Theory, ETH Zurich, 2008 2 figures added, minor correction

Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.Ministerio de Economía y Competitividad | Ref. RTC-2016-5327-2CYTED | Ref. 119RT0568Axencia Galega de Innovación | Ref. IN607A2019/01Ministerio de Economía y Competitividad | Ref. FJCI-2016-2948

How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?

Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC

Auditory Event-Related P300 Potentials in Rheumatoid Arthritis Patients

The aim of the study was to assess P300 event-related potentials (ERPs) in patients suffering from rheumatoid arthritis (RA) in relation to the duration of illness, degree of disease activity, anatomical and functional stage of the disease, pain intensity, and pain unpleasantness. The cross-sectional study included 53 women with RA (RA group; mean age 50.58 ± 0.93 years) and 27 healthy women (control group, C; 49.41 ± 1.08 years). The intensity and unpleasantness of pain were determined using a visual analog scale (VAS); the functional status was assessed using HAQ (Health Assessment Questionnaire), and the disease activity was estimated using the disease activity scale (DAS28). The P300 waves initiated by auditory stimulations according to the oddball paradigm were recorded from leads Fz and Cz. There were no significant differences between the P300 latencies in both leads. At the same time, the average P300 amplitudes in both leads were found to be considerably lower (P < 0.05) in the RA group compared to the C group. Thus, there is a statistically significant amplitude difference between the P300 cognitive ERPs in RA patients and control subjects.Були досліджені параметри пов’язаних із подією потенціалів (ППП) P300 у пацієнтів, що страждають на ревматоїдний артрит (РА), та зв’язок цих параметрів із тривалістю та інтенсивністю захворювання, анатомічною та функціональною стадіями останнього, інтенсивністю та неприємністю відчуттів болю. У порівняльне дослідження були залучені 53 жінки з РА (група RA, середній вік 50.58 ± ± 0.94 року) та 27 здорових жінок (контрольна група C, 49.41 ± 1.08 року). Інтенсивність та рівень неприємності болю визначали за допомогою візуальної аналогової шкали (VAS), функціональний статус – згідно з опитувальником HAQ, а інтенсивність хвороби – за шкалою DAS28. Потенціали P300 ініціювали акустичною стимуляцією відповідно до oddball-парадигми та відводили від точок Fz та Cz. Усереднені значення латентних періодів хвилі P300 в групах RA та C не демонстрували якихось істотних відмінностей. У той же час усереднені амплітуди P300 в обох кортикальних зонах у групі RA були вірогідно нижчими (P < 0.05), ніж відповідні величини в групі C. Таким чином, існує статистично значуща різниця між характеристиками когнітивного ППП P300 у пацієнтів із ревматоїдним артритом та здорових суб’єктів, що вказує на негативні зміни сенсорного процесінга та уваги, а також когнітивні дисфункції, виниклі під впливом хронічного болю