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Characterization of fat-connective tissue size distribution in pre-sliced pork hams using multifractal analysis
Fernando Mendoza1, Nektarios A Valous, Da-Wen Sun
1FRCFT Group, Biosystems Engineering, Agriculture & Food Science Centre, School of Agriculture, Food Science & Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland.
Meat Science
|April 27, 2010
Summary
Multifractal analysis (MFA) quantifies fat-connective tissue size distribution (FSD) in pork hams. This method effectively differentiates ham quality based on texture and visual patterns, aiding in objective quality assessment.
Area of Science:
- Food science and technology
- Image analysis
- Quantitative texture analysis
Background:
- Fat-connective tissue size distribution (FSD) is crucial for assessing pork ham quality, influencing sensory attributes like texture and taste.
- Objective methods are needed to quantify FSD for consistent quality evaluation.
Purpose of the Study:
- To present a tool for multifractal analysis (MFA) of FSD in pork ham images.
- To structurally characterize FSD in different qualities of pork hams using MFA.
- To evaluate the effectiveness of MFA in discriminating between ham qualities.
Main Methods:
- Two-dimensional binary images of pre-sliced pork hams were analyzed.
- Multifractal analysis (MFA) was performed using the method of moments to calculate f(α)-spectra and Rényi dimensions (D(q)).
- Analysis utilized image sections of 512×512 pixels with a spatial resolution of 0.102mm/pixel, with optimized box sizes and moment ranges.
Main Results:
- MFA successfully characterized the structural distribution of FSD in pork hams.
- The maximum entropy (H(max)(∗)) and correlation dimension (D(2)) derived from MFA showed significant discriminating effects among high yield, medium yield, and premium quality hams.
- MFA dimensions proved useful as quantitative descriptors for texture analysis and pattern distribution.
Conclusions:
- Multifractal analysis (MFA) provides a robust quantitative method for assessing fat-connective tissue size distribution (FSD) in pork hams.
- MFA dimensions, particularly H(max)(∗) and D(2), can objectively differentiate between pork ham qualities.
- This technique offers valuable insights for texture analysis and pattern recognition in food quality assessment.
