Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
ASEAN Key Laboratory of Comprehensive Exploitation and Utilization of Aquatic Germplasm Resources, Guangxi Academy of Fishery Sciences, Nanning 530021, China.
Food Chem. 2024 Aug 30;450:139280. doi: 10.1016/j.foodchem.2024.139280. Epub 2024 Apr 7.
To enhance market demand and fish utilization, cutting processing is essential for fish. Bighead carp were cut into four primary cuts: head, dorsal, belly, and tail, collectively accounting for 77.03% of the fish's total weight. These cuts were refrigerated at 4 °C for 10 days, during which the muscle from each cut was analyzed. Pseudomonas.fragi proliferated most rapidly and was most abundant in eye muscle (EM), while Aeromonas.sobria showed similar growth patterns in tail muscle (TM). Notably, EM exhibited the highest rate of fat oxidation. TM experienced the most rapid protein degradation. Furthermore, to facilitate the cutting applied in mechanical processing, a machine vision-based algorithm was developed. This algorithm utilized color threshold and morphological parameters to segment image background and divide bighead carp region. Consequently, each cut of bighead carp had a different storage quality and the machine vision-based algorithm proved effective for processing bighead carp.
为了提高市场需求和鱼类利用率，鱼类的切割加工至关重要。将鳙鱼切割成四个主要部位：鱼头、鱼背、鱼腹和鱼尾，这些部位总共占鱼体总重量的 77.03%。将这些部位在 4°C 下冷藏 10 天，分析每个部位的肌肉。弗氏柠檬酸杆菌在眼肌（EM）中繁殖最快，数量最多，而温和气单胞菌在尾肌（TM）中的生长模式相似。值得注意的是，EM 表现出最高的脂肪氧化速率。TM 经历了最快的蛋白质降解。此外，为了便于机械加工中的切割应用，开发了一种基于机器视觉的算法。该算法利用颜色阈值和形态学参数来分割图像背景和划分鳙鱼区域。因此，鳙鱼的每个部位都有不同的储存质量，基于机器视觉的算法对鳙鱼的处理非常有效。
