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Enhancing bighead carp cutting: Chilled storage insights and machine vision-based segmentation algorithm development.

Qing Li1, Xinyi Wen1, Shijie Liang1

  • 1Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

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Summary
This summary is machine-generated.

Fish processing enhances utilization. Bighead carp cuts show varied spoilage, with eye muscle (EM) having high fat oxidation and tail muscle (TM) rapid protein degradation. A machine vision algorithm aids processing.

Keywords:
Algorithm developmentBighead carp cuttingChilled storageMachine visionQuality evaluation

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Area of Science:

  • Food Science
  • Aquaculture
  • Microbiology

Background:

  • Fish processing, particularly cutting, is crucial for increasing market demand and fish utilization.
  • Bighead carp, a significant aquaculture species, requires optimized processing techniques.

Purpose of the Study:

  • To assess the storage quality of different bighead carp cuts (head, dorsal, belly, tail).
  • To investigate microbial proliferation and biochemical changes in refrigerated bighead carp muscle.
  • To develop and evaluate a machine vision algorithm for automated bighead carp processing.

Main Methods:

  • Bighead carp were sectioned into four primary cuts and refrigerated at 4°C for 10 days.
  • Microbial analysis focused on Pseudomonas.fragi and Aeromonas.sobria abundance and growth.
  • Biochemical analyses included fat oxidation and protein degradation assessments.
  • A machine vision algorithm using color threshold and morphological parameters was developed for image segmentation and fish region identification.

Main Results:

  • Eye muscle (EM) showed the most rapid Pseudomonas.fragi proliferation and highest fat oxidation.
  • Tail muscle (TM) exhibited the fastest protein degradation and supported Aeromonas.sobria growth.
  • Each carp cut demonstrated distinct storage quality characteristics.
  • The machine vision algorithm effectively segmented and divided the bighead carp regions for processing.

Conclusions:

  • Refrigerated bighead carp cuts have differential storage qualities influenced by microbial activity and biochemical changes.
  • Machine vision technology offers a viable solution for automated and efficient processing of bighead carp.
  • Optimized processing strategies can enhance the marketability and utilization of bighead carp.