Estimation of fat content in fermented sausages by means of Computer Vision System (CVS)

Stefan Simunović; Sara Rajić; Vesna Đorđević; Vladimir Tomović; Dragan Vujadinović; Ilija Đekić; Igor Tomašević

doi:10.18485/2021.62.1.3

Stefan Simunović Institute of meat hygiene and technology
Sara Rajić Institute of meat hygiene and technology
Vesna Đorđević Institute of meat hygiene and technology
Vladimir Tomović University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Republic of Serbia
Dragan Vujadinović University of East Sarajevo, Faculty of Technology, Karakaj 34a, Zvornik, 75400, Bosnia and Herzegovina
Ilija Đekić University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry,11080 Belgrade, Republic of Serbia
Igor Tomašević University of Belgrade, Faculty of Agriculture, Institute of Food Technology and Biochemistry,11080 Belgrade, Republic of Serbia

DOI: https://doi.org/10.18485/2021.62.1.3

Keywords: computer vision, fat content, fat estimation, fermented sausages, dry sausages

Abstract

The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference
between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages.
Keywords: computer vision, fat content, fat estimation, fermented sausages, dry sausages.