Evaluating Japanese dace (Tribolodon hakonensis) fish freshness during storage using multispectral images from visible and UV excited fluorescence

Omwange, Ken Abamba; Saito, Yoshito; Huang, Zichen; Khaliduzzaman, Alin; Kuramoto, Makoto; Ogawa, Yuichi; Kondo, Naoshi; Suzuki, Tetsuhito

doi:10.1016/j.lwt.2021.112207

Cited by 16 publications

(8 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A similar color and fluorescence imaging system was established by Omwange et al. (2021a) to determinate EVOO contaminated with VOO, along with the predictions of K ‐values and free fatty acids (FFA) in olive oils at different levels of adulteration. In two imaging‐based studies, the oil sample was placed in a petri dish.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…(2019) used a diffuse plate between the petri dish and flat dome white LED, whereas Omwange et al. (2021a) used a black opaque cloth with a hole in the middle to ensure that only the cuvette was exposed to the white light. In both the studies, the camera was placed above the petri dish and was mounted with a filter.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…Meat and fish products contain many fluorescent compounds, such as NADH, vitamin A, riboflavin, porphyrin, and oxidation products (Hassoun et al., 2019). Several researchers have conducted studies on the developed LED‐IF or LIF systems for monitoring the freshness of meat/fish (Abdel‐Salam et al., 2017a; Cheng et al., 2022; Durek et al., 2016; Hamdy et al., 2020; Lee et al., 2018; Omwange et al., 2021b; Zhuang et al., 2022a,2022b) and classifying fish based on fish brands (Hassoun et al., 2020) and varieties (Arabi et al., 2022) (Figure 6).…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…Omwange et al. (2021b) conducted a study to explore the feasibility of utilizing visible and UV‐excited fluorescence multispectral imaging as a non‐destructive method for evaluating fish freshness (based on K ‐value) during storage. LEDs with wavelengths of 280, 365, and 395 nm were selected as the excitation sources for the developed system.…”

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

“…In addition, the development of embedded computing devices that can rapidly and simultaneously use fluorescence and other optical information is also a focus of research. Several studies have reported a combination of fluorescence and visible images (Al Riza et al., 2019; Nie et al., 2020; Omwange et al., 2021a, 2021b; Zhuang et al., 2022), as well as a combination of fluorescence, Vis–NIR spectroscopy, and visible images (Yang et al., 2022). Commercial PhasmaFood devices have also been used to obtain the NIR, visible, and fluorescence spectra of food samples (Müller‐Maatsch et al., 2021; Weesepoel et al., 2021).…”

Section: Conclusion and Prospectsmentioning

confidence: 99%

See 4 more Smart Citations

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Peng

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

The assessment of food safety and quality is a matter of paramount importance, especially considering the challenges posed by climate change. Convenient, eco‐friendly, and non‐destructive techniques have attracted extensive attention in the food industry because they can retain food safety and quality. Fluorescence radiation, the process by which fluorophore emits light upon the absorption of ultraviolet or visible light, offers the advantages of high sensitivity and selectivity. The use of excitation–emission matrix (EEM) has been extensively explored in the food industry, but on‐site detection of EEMs remain a challenge. To address this limitation, laser‐induced fluorescence (LIF) and light emitting diode‐induced fluorescence (LED‐IF) have been implemented in many cases to facilitate the transition of fluorescence measurements from the laboratory to commercial applications. This review provides an overview of the application of commercially available LIF/LED‐IF devices for non‐destructive food measurement and recent studies that focus on the development of LIF/LED‐IF devices for commercial applications. These studies were categorized into two stages: the preliminary exploration stage, which emphasizes the selection of an appropriate excitation wavelength based on the combination of EEM and chemometrics, and the pre‐application stage, where experiments were conducted on scouting with specific excitation wavelength. Although commercially available devices have emerged in many research fields, only a limited number have been reported for use in the food industry. Future studies should focus on enhancing the diversity of test samples and parameters that can be measured by a single device, exploring the application of LIF techniques for detecting low‐concentration substances in food, investigating more quantitative approaches, and developing embedded computing devices.

show abstract

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Section: Analysis Related To Lif and Led‐if Techniques At Laboratory ...mentioning

confidence: 99%

Section: Conclusion and Prospectsmentioning

confidence: 99%

See 3 more Smart Citations

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Peng

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

Non‐destructive prediction of TVB‐N using color‐texture features of UV‐induced fluorescence image for freeze–thaw treated frozen‐whole‐round tilapia

Wang,

Du,

et al. 2023

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDThe investigation of ultraviolet (UV)‐induced fluorescence imaging coupled with machine learning was conducted to non‐destructively detect the total volatile basic nitrogen (TVB‐N) of frozen‐whole‐round tilapia (FWRT) during freezing and thawing (F‐T). The UV‐induced fluorescence images of FWRT at the wavelength of 365nm were acquired by self‐developed fluorescence image acquisition system. A total of 169 color and texture features based on RGB, HSI, and L*a*b* color spaces and gray level co‐occurrence matrix (GLCM) were extracted, respectively. Successive projections algorithm (SPA) was employed to select the optimal 16 features to achieve feature dimension reduction modeling. With full and extracted features as input, the models of partial least squares regression (PLSR), least‐squares support vector machine (LS‐SVM), and convolutional neural network (CNN) were established for TVB‐N prediction.RESULTResults indicated that the full features‐based CNN performed better than SPA based prediction models (SPA‐PLSR and SPA‐LSSVM). CNN model was determined to be the optimal with RP2 value of 0.9779, RMSEP value of 1.1502×10‐2 g N/kg, RPD value of 6.721 for TVB‐N content predicting.CONCLUSIONIt indicated that the CNN method based on UV fluorescence imaging technology has potential for quality and safety detection of FWRT.This article is protected by copyright. All rights reserved.

show abstract

Fluorescence Spectroscopy and Imaging Technologies

Saito

2023

Encyclopedia of Smart Agriculture Technologies

View full text Add to dashboard Cite

Evaluating Japanese dace (Tribolodon hakonensis) fish freshness during storage using multispectral images from visible and UV excited fluorescence

Cited by 16 publications

References 32 publications

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Toward commercial applications of LED and laser‐induced fluorescence techniques for food identity, quality, and safety monitoring: A review

Non‐destructive prediction of TVB‐N using color‐texture features of UV‐induced fluorescence image for freeze–thaw treated frozen‐whole‐round tilapia

Fluorescence Spectroscopy and Imaging Technologies

Contact Info

Product

Resources

About