The study of organoleptic properties of fish products with the use of digital images processing

Color is an important organoleptic indicator that determines the quality of fish products. In addition, the color determines the technological and functional properties offish. In this regard, the determination of the color characteristics of fish products is an important area of research. It is known that as a result of oxidative damage of fish, a change in its color occurs. Oxidation of fish usually leads to development of yellow pigmentation. Color is an important organoleptic characteristic, which determines the competitiveness offish products. In addition, color determines the technological and functional properties offish and fish products. In the article, as a result of analysis of the color of the Baikal omul (Coregonus autumnalis migratorius) on digital images and studies of the degree of oxidation, a relationship was established between the area of shades of yellow color offish and the TBARS values. It was also found that the oxidation of salted fish products during storage at negative temperatures occurs faster compared to products without the addition of NaCl. Determination of areas of shades of yellow was carried out with the use of the program "Determination of colors on a digital image”. Digital images of objects were obtained with the use of digital single-lens reflex camera Canon EOS 1100D. Determination of TBARS values was carried out with the use of spectrophotometric method of analysis.