image processing method for quantifying fiber formation in meat analogs under high moisture extrusion

• Published in: Journal of food science 2005-10, Vol.70 (8), p.e450-e454
• Main Authors: Ranasinghesagara, J, Hsieh, F.H, Yao, G
• Format: Article
• Language: English
• Subjects: Algorithms; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Biological and medical sciences; dietary fiber; Digital imaging; extrusion; fiber formation; Food industries; food processing; food quality; Food science; Fundamental and applied biological sciences. Psychology; high moisture extrusion; Hough transform; image analysis; Meat; meat analogs; Meat and meat product industries; Moisture; nondestructive methods; process control; Proteins; quantitative analysis; Soy products; soy proteins; statistical analysis; texture; vegetable products; water content
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2005.tb11513.x

High moisture extrusion using twin-screw extruders shows great promise for producing meat analog products with vegetable proteins. The resulting products have well-defined fiber formations and resemble real meat in both visual appearance and taste sensation. Developing reliable nondestructive techniques to quantify the textural properties of extrudates is important for quality control in the manufacturing process. In this study, we developed an image-processing technique to automatically characterize sample fiber formation using digital imaging. The algorithm is based on statistical analysis of Hough transform. This objective method can be used as a standard method for evaluating other noninvasive methods. We have compared the fiber formation indices measured using this technique and a noninvasive fluorescence polarization method and obtained a high correlation.