基于计算机视觉的鲶鱼肉色泽测定系统  

Color Measurement of Catfish Muscle Based on Computer Vision

作　　者：曹雷鹏 樊玉霞[1] 黄轶群[1] 赖克强[1] CAO Leipeng;FAN Yuxia;HUANG Yiqun;LAI Keqiang(Engineering Research Center of Food Thermal-Processing Technology, College of Food Science and Technology,Shanghai Ocean University, Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院,食品热加工工程技术研究中心,上海201306

出　　处：《食品科学》2017年第15期135-139,共5页Food Science

基　　金：上海市教育委员会科研创新项目(14YZ123)

摘　　要：采用色差计与计算机视觉系统(computer vision system,CVS)两种方法分别测定鲶鱼(Clarias leather)冰藏18 d期间鱼肉的色泽变化,探讨CVS方法测定鱼肉色泽(L*、a*、b*)的可行性。结果表明,两种方法所得的冰藏期间鲶鱼肉色泽变化趋势相同,且所得的总色差(ΔE值)基本相等。鱼肉冰藏期间明度(L*值)和ΔE值随着冰藏时间延长而逐渐升高(P<0.05);红度(a*值)在前3 d缓慢升高,之后显著下降(P<0.05);黄度(b*值)无显著性变化(P>0.05)。通过色差计测量值对CVS测量值进行校正并验证可知,其校正值与色差计测量值无显著性差异(P>0.05),且二者L*、a*、b*值的线性相关系数为0.89~0.97,表明CVS测量值经校正后,能准确地检测出冰藏期间鲶鱼肉的色泽变化,从而实现鱼肉色泽的快速测定。Two different methods of colorimeter and computer vision system(CVS)were used for the detection of color changes in catfish(Clarias leather)muscle during ice storage for18days,and the accuracy of CVS in the measurement of fish muscle color(L*,a*,b*)was investigated.The experimental results illustrated that the changing trends of color and total color difference(ΔE)of catfish muscle during ice storage detected by both methods were similar.The lightness(L*)andΔE values gradually increased with storage time(P<0.05),redness(a*)increased slowly in the first3days,and then declined significantly(P<0.05),and yellowness(b*value)did not significantly change during the whole storage period(P>0.05).The CVS measured results were calibrated and validated with those measured by colorimeter.It was found that the calibration values were not significantly different from the results from colorimeter(P>0.05).The correlation coefficients between the L*,a*and b*values from the two methods were from0.89to0.97,suggesting that after calibration,the CVS values could describe the color changes in catfish muscle accurately,and allow rapid and accurate color measurement.

关 键 词：计算机视觉系统 色差计 鲶鱼 色泽 冰藏 

分 类 号：TS254.3[轻工技术与工程—水产品加工及贮藏工程]