Report
Classification of Astaxanthin Colouration of Salmonid Fish using Spectral Imaging and Tricolour Measurement
Department of Informatics and Mathematical Modeling, Technical University of Denmark1
DTU Data Analysis, Department of Informatics and Mathematical Modeling, Technical University of Denmark2
National Food Institute, Technical University of Denmark3
Division of Industrial Food Research, National Food Institute, Technical University of Denmark4
The goal of this study was to investigate if it is possible to differentiate between rainbow trout (Oncorhynchus mykiss) having been fed with natural or synthetic astaxanthin. Three different techniques were used for visual inspection of the surface colour of the fish meat: multi-spectral image capturing, tricolour CIELAB measurement, and manual SalmoFan inspection.
Furthermore it was tested whether the best predictions come from measurements of the steak or the fillet of the fish. Methods used for classication were linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), and sparse linear discriminant analysis (SLDA).
Language: | English |
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Publisher: | Technical University of Denmark |
Year: | 2012 |
Series: | D T U Compute. Technical Report |
ISSN: | 16012321 |
Types: | Report |
ORCIDs: | Nielsen, Michael Engelbrecht , Ersbøll, Bjarne Kjær , Clemmensen, Line Katrine Harder and Frosch, Stina |