Evaluation of 3D laser imaging as a method for determination of different geometrical parameters of fermented sausages

Stefan Simunović; Sara Simunović; Jelena Babić-Milijašević; Čaba Siladji; Saša Janković; Ilija Đekić; Igor Tomašević

doi:10.18485/meattech.2023.64.3.81

Stefan Simunović Institute of meat hygiene and technology
Sara Simunović Institute of meat hygiene and technology
Jelena Babić-Milijašević Institute of meat hygiene and technology
Čaba Siladji Institute of meat hygiene and technology
Saša Janković Institute of meat hygiene and technology
Ilija Đekić University in Belgrafde - Faculty of Agricultural Science
Igor Tomašević University in Belgrafde - Faculty of Agricultural Science; DIL German Institute of Food Technology, Quakenbrueck, 49610 Germany

DOI: https://doi.org/10.18485/meattech.2023.64.3.81

Keywords: 3D laser imaging, 3D scanning, Volume, Surface, Shrinkage

Abstract

The aim of this study was to investigate the possibility of using 3D laser imaging in the analysis of geometrical parameters of fermented sausages during different stages of drying. Three samples of izletnička sausage ware taken for the analyses immediately after stuffing into casings and after 9, 18, 27 and 35 days of ripening. Volume of the sausage reduced significantly (P < 0.05) from the initial value of 377.93 cm 3 to 254.58 cm 3 , while surface area reduced from 33.43 cm 2 to 27.06 cm
2 . Weight loss showed strong negative correlations (P < 0.01) with both volume (r = −0.99) and surface area (r = −0.82), indicating the possibility of using 3D laser imaging in the estimation of weight loss. The relative error of volume estimation
was between 1.9 % and 4.5 %. During the entire ripening period, a constant decrease in the volume to surface area ratio of izletnička sausage was observed. This decrease showed a strong negative correlation (P < 0.01; r = −0.81) with scores
for wrinkly appearance obtained by a trained sensory panel. 3D laser imaging demonstrated a possibility for application in estimating the volume and surface area of fermented sausages.