Effect of digitization parameters on periapical radiographic image quality with regard to anatomic landmarks

The aim of this study was to evaluate the influence of digitization parameters on periapical radiographic image quality, with regard to anatomic landmarks. Digitized images (n = 160) were obtained using a flatbed scanner with resolutions of 300, 600 and 2400 dpi. The radiographs of 2400 dpi were decreased to 300 and 600 dpi before storage. Digitizations were performed with and without black masking using 8-bit and 16-bit grayscale and saved in TIFF format. Four anatomic landmarks were classified by two observers (very good, good, moderate, regular, poor), in two random sessions. Intraobserver and interobserver agreements were evaluated by Kappa statistics. Inter and intraobserver agreements ranged according to the anatomic landmarks and resolution used. The results obtained demonstrated that the cement enamel junction was the anatomic landmark that presented the poorest concordance. The use of black masking provided better results in the digitized image. The use of a mask to cover radiographs during digitization is necessary. Therefore, the concordance ranged from regular to moderate for the intraobserver evaluation and concordance ranged from regular to poor for interobserver evaluation.

Processing yield and chemical composition of rainbow trout (Oncorhynchus mykiss) with regard to body weight

The influence of weight (W) category of the rainbow trout on processing yield and chemical composition of the entire eviscerated fish and fish fillet was analyzed. A completely randomized design was employed for processing variables (W1 = 300 to 370 g and W2 = 371 to 440) coupled to a 2 x 2 factorial scheme for the chemical composition (W1 and W2 and forms of presentation: fillet and whole eviscerated fish). W1 showed higher yield for entire eviscerated fish (83.00%) and head (13.27%), but a lower yield for the viscera (17.00%), when compared to W2. We did not affect abdominal muscle yield, fillet with or without skin, skin percentage and residues. There were significant differences between W for moisture (W1 = 72.30% and W2 = 71.15%) and lipids (CP1 = 7.96% and CP2 = 9.04%) rates. Fillet moisture contents (73.74%) and crude protein (19.05%) were higher (p < 0.01) than for entire eviscerated fish (69.71% and 17.81%, respectively). Ash (2.15%) and lipid (10.48%) rates were higher (p < 0.01) for entire fish when compared to those of fillets (1.16% and 6.52%, respectively). The slaughter of fish weighing between 300 and 370 g and their fillets are more adequate for the market.