title: Ripening of salami: assessment of colour and aspect evolution using image analysis and multivariate image analysis.
abstract: During ripening of salami, colour changes occur due to oxidation phenomena involving myoglobin. Moreover, shrinkage due to dehydration results in aspect modifications, mainly ascribable to fat aggregation. The aim of this work was the application of image analysis (IA) and multivariate image analysis (MIA) techniques to the study of colour and aspect changes occurring in salami during ripening. IA results showed that red, green, blue, and intensity parameters decreased due to the development of a global darker colour, while Heterogeneity increased due to fat aggregation. By applying MIA, different salami slice areas corresponding to fat and three different degrees of oxidised meat were identified and quantified. It was thus possible to study the trend of these different areas as a function of ripening, making objective an evaluation usually performed by subjective visual inspection.
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Fongaro
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy. Electronic address: cristina.alamprese@unimi.it.
authors.forename: Cristina
authors.initials: C
authors.lastname: Alamprese
authors.affiliation: Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
authors.forename: Ernestina
authors.initials: E
authors.lastname: Casiraghi
mesh_terms: D000818:Animals; D003116:Color; D004041:Dietary Fats / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D006801:Humans; D008460:Meat / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D015999:Multivariate Analysis; D009211:Myoglobin / Q000378:metabolism*; D010084:Oxidation-Reduction; D013552:Swine
chemical_list: D004041:Dietary Fats; D009211:Myoglobin
keywords: Colour; Image analysis; Multivariate image analysis; Myoglobin; Salami ripening