Department of Food and Nutrition, Kangwon National University, Republic of Korea.
Department of Food Science and Biotechnology and Food Flavor Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea.
Food Chem. 2020 Jan 15;303:125414. doi: 10.1016/j.foodchem.2019.125414. Epub 2019 Aug 22.
A 3D scanning method was developed to differentiate Octopus minor blocks which had surplus water to increase weight of O. minor. Effects of soaking time (0.5, 1 and 3 h) and apparent density of O. minor were determined using the number of O. minor in a block (4, 5, 6, and 7). A 0.5, 1, and 3 h soaking time increased O. minor weight by 11.85, 16.02, and 24.53%, respectively. Apparent density of non-weight gained O. minor blocks was significantly higher than those of 3 h soaked samples (p < 0.05). A 3D scanning method had limited ability to differentiate 1 h soaked and non-soaked samples, whereas it had high potential to discriminate 3 h soaked samples. Blind test using 25 blocks of O. minor showed that 3D scanning method evaluated 88% of prediction percentage. The total time of 3D scanning took <30 min for one block with a relatively high precision.
开发了一种 3D 扫描方法来区分八带蛸注水增重的块体。使用块体中八带蛸的数量（4、5、6 和 7），确定了浸泡时间（0.5、1 和 3 小时）和八带蛸表观密度的影响。0.5、1 和 3 小时的浸泡时间分别使八带蛸增重 11.85%、16.02%和 24.53%。未增重的八带蛸块体的表观密度显著高于 3 小时浸泡样品（p<0.05）。3D 扫描方法区分 1 小时浸泡和未浸泡样品的能力有限，而区分 3 小时浸泡样品的潜力很大。使用 25 块八带蛸进行的盲测表明，3D 扫描方法评估了 88%的预测百分比。对于一个块体，3D 扫描的总时间<30 分钟，具有较高的精度。
