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Mesures en trois dimensions des cristaux de glace dans du boeuf surgelé à l'aide d'un système de traitement d'images des micro-tranches.

Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system.

Auteurs : DO G. S., SAGARA Y., TABATA M., et al.

Type d'article : Article, Article de la RIF

Résumé

A novel technique has been developed for measuring the three-dimensional (3-D) structure and distribution of ice crystals formed in frozen beef by using a micro-slicer image processing system (MSIPS). The system has functions to reconstruct the 3-D image based on the image data of exposed cross-sections obtained by multi-slicing of a frozen sample with the minimum thickness of 1 µm and to display the internal structure as well as an arbitrary cross-section of the sample choosing observation angles. The size and distribution of ice crystals can be determined from the 2-D quantitative information, such as the periphery and area of the crystals. The effects of freezing conditions on the morphology and distribution of the ice crystals were demonstrated quantitatively from the observations of raw beef stained by fluorescent indicator. For the samples frozen at -15 °C, the network structure of ice crystals were observed mainly at intercellular space, having approximately 100 µm in cross-sectional size, while that prepared at -120 °C showed the spherical crystals of 10-20 µm in diameter within the cells. The 3-D image of the sample demonstrated that the growth of ice columns was restricted by the intrinsic structure of muscle fibers. The proposed method provided a new tool to investigate the effects of freezing conditions on the size, morphology and distribution of ice crystals.

Documents disponibles

Format PDF

Pages : 184-190

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system.
  • Identifiant de la fiche : 2004-1256
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 27 - n. 2
  • Date d'édition : 03/2004

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