Affiliation:
1. Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China
Abstract
The degree of organised alignment of fibre structures, referred to as the degree of orientation, significantly influences the textural properties and consumer acceptance of fibrous foods. To develop a new method to quantitatively characterise the fibre structure of such foods, a laser transmission imaging system is constructed to capture the laser beam spot on a sample, and the resulting image undergoes a series of image processing steps that use computer vision to translate the light and dark variations of the original images into distinct ellipses. The results show that the degree of orientation can be reasonably calculated from the ellipse obtained by fitting the outermost isopixel points. To validate the reliability of the newly developed method, we determine the degree of orientation of typical fibrous foods (extruded beef jerky, pork jerky, chicken jerky, and duck jerky). The ranking of the measured orientation agrees with the results of pseudocolour maps and micrographs, confirming the ability of the method to distinguish different fibrous foods. Furthermore, the relatively small coefficients of variation and the strong positive correlation between the degree of organisation and the degree of orientation confirm the reliability of this newly developed method.
Funder
National Natural Science Foundation of China
Guizhou Provincial Key Technology R&D Program
Guizhou Provincial Basic Research Program
Guizhou University Talent Research Project
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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