Research Article | OPEN ACCESS
Prediction of Pork Fatty Acid Content using Image Texture Features
1, 2Xin Sun, 1David Newman, 1Jennifer Young, 2Yu Zhang and 1Eric Berg
1Department of Animal Sciences, North Dakota State University, Fargo, ND 58102, USA
2Department of Engineering, Nanjing Agricultural University, Nanjing 210031, China
Advance Journal of Food Science and Technology 2016 11:644-647
Received: May 13, 2016 | Accepted: June 28, 2016 | Published: December 15, 2016
Abstract
The objective of this study was to investigate the usefulness of image texture features obtained from fresh (never frozen) pork backfat for the prediction of fatty acid content and Iodine Value (IV). Five image texture features (directionality, contrast, roughness, heterogeneity and line-likeness) were extracted from cross-sectional images of 9pork loin chops with overlying subcutaneous fat. Texture features were extracted from images obtained on the subcutaneous fat using a digital camera. A full fatty acid profile was determined for each subcutaneous fat sample using AOAC and AOCS official methods. Linear and stepwise regression methods were utilized to establish the prediction models for oleic, linoleic and linolenic fatty acids and IV. Linear regression analyses produced higher coefficients of determination (R2) for all 3fatty acids. Linear regression models for linoleic and linolenic acid generated an R2 of 0.95. These preliminary findings suggest potential for use of image texture features for prediction of pork fattyacid values and subsequent pork fat quality.
Keywords:
Fatty acid, image processing, iodine value, prediction, texture feature,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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