Ljungqvist, Martin Georg5; Dissing, Bjørn Skovlund1; Nielsen, Michael Engelbrecht6; Ersbøll, Bjarne Kjær5; Clemmensen, Line Katrine Harder5; Frosch, Stina7
1 Department of Informatics and Mathematical Modeling, Technical University of Denmark2 DTU Data Analysis, Department of Informatics and Mathematical Modeling, Technical University of Denmark3 National Food Institute, Technical University of Denmark4 Division of Industrial Food Research, National Food Institute, Technical University of Denmark5 Department of Applied Mathematics and Computer Science, Technical University of Denmark6 Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark7 Department of Systems Biology, Technical University of Denmark
The goal of this study was to investigate if it is possible to differentiate between rainbow trout (Oncorhynchus mykiss) having been fed with natural or synthetic astaxanthin. Three different techniques were used for visual inspection of the surface colour of the fish meat: multi-spectral image capturing, tricolour CIELAB measurement, and manual SalmoFan inspection. Furthermore it was tested whether the best predictions come from measurements of the steak or the fillet of the fish. Methods used for classication were linear discriminant analysis (LDA), quadratic discriminant analysis (QDA), and sparse linear discriminant analysis (SLDA).