Efectos del almacenamiento refrigerado en la frescura del pescado utilizando visión por computadora y modelado bajo red neuronal artificial

• Saliha Lakehal ESPA laboratory, University of Batna 1, Institute of Veterinary Science and Agricultural Sciences, Department of Veterinary Sciences. Batna, Algeria. https://orcid.org/0000-0002-3721-0920
• Brahim Lakehal University of Batna 2, Institute of Hygiene and Industrial Security. Batna, Algeria. https://orcid.org/0000-0003-0020-2377

DOI: https://doi.org/10.52973/rcfcv-e35702

Palabras clave: Análisis de color, carne de pescado, color del ojo, control de calidad, tiempo de almacenamiento

Resumen

Este estudio examina el efecto del almacenamiento refrigerado en la frescura y vida útil de la lubina europea (Dicentrarchus ladrax) mediante sistemas de visión artificial y redes neuronales artificiales (RNA). Se estableció un enfoque de evaluación no destructiva mediante el análisis de las características del color de los ojos (valores RGB, Lab* y HSI) del pescado almacenado a +4 °C durante 15 días, con muestreos cada tres días. Se observaron cambios considerables en la gama de colores a lo largo del tiempo, en particular una reducción del brillo (L*), que puede ser un indicador del deterioro progresivo de la frescura del pescado. Se entrenó un perceptrón multicapa de red neuronal optimizado con 20 neuronas en la capa oculta, con un alto coeficiente de correlación (R² = 0,98) entre los valores predichos y experimentales de vida útil. Los valores de vida útil temporalmente prudentes presentaron una alta correlación con los valores estimados (R² = 0,98). Esta técnica ofrece una técnica no destructiva rápida y fiable para la determinación de la frescura del pescado, con potencial aplicación en áreas relevantes como el control de calidad y la evaluación de la seguridad natural de productos acuícolas.

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