Abstract
The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) differencebetween mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.Keywords: computer vision, fat content, fat estimation, fermented sausages, dry sausages.
Highlights
Dry fermented sausages are an important part of European consumer diet (Simunovic et al, 2020)
The results are in accordance with the study of Simunović et al (2020), who found high fat content in Njeguška sausage
Despite the relatively low relative error of the computer vision system (CVS) method, results showed a higher standard deviation (SD) compared to traditional chemical analysis, which indicates that the data were more spread out from the mean
Summary
Dry fermented sausages are an important part of European consumer diet (Simunovic et al, 2020). Fermented sausages are produced using two main ingredients, meat and pork back fat. Fermented sausages are acidified, either by undergoing relatively extensive fermentation processes as a result of the activity of lactic acid bacteria or by addition of acidifiers like glucono-delta-lactone. Lactic acid bacteria generate lactic acid which decreases the sausage pH and plays an important role in flavour formation in the final product. Use of different spices like paprika, which is used in production of Chorizo and Kulen, contributes to the development of specific flavour characteristics of sausages (Salgado et al., 2005; Ikonić et al, 2013). Geographic origin, tradition and natural resources have influenced the development of the variety of these meat products around the world
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