Prediction of total volatile basic nitrogen (TVB-N) and 2-thiobarbituric acid (TBA) of smoked chicken thighs using computer vision during storage at 4 °C

Abstract

As the traditional indicators of freshness measurement of meat products, TVB-N and TBA have the disadvantage of time-consuming, labor-intensive and destructive to the sample. The objective of this study was to investigate the possibility of computer vision techniques to visualize the variation of TVB-N and TBA during the storage of smoked chicken thighs. In this study, freshness indicators (TVB-N and TBA) and images of smoked chicken thighs were obtained simultaneously every 3 days during storage at 4 °C. Then, the RGB color space was converted to HSI and L*a*b* color spaces by color conversion algorithm, and the color parameters (RGB, HSI and L*a*b*) were correlated with TVB-N and TBA, respectively, for establishing multiple regression models. Finally, visualization maps of the spoilage were established by applying the multiple regression model to each pixel in the image. The results showed that the multiple linear regression models of TBA and TVB-N based on the color parameters L*, a*, I, S and R were well correlated (R 2 = 0.993 for TBA and R 2 = 0.970 for TVB-N). Distribution maps of TBA and TVB-N changed color gradually from blue to red during storage, respectively. In conclusion, this study demonstrated that distribution maps can be employed as a rapid, objective, and non-destructive method to predict the TBA and TVB-N values of smoked chicken thighs during storage.