Predicting sensory score of cod (Gadus morhua) from visible spectroscopy

Automatic freshness assessment of cod (Gadus morhua) fillets by Vis/Nir spectroscopy

“…These are strong indications that oxidation of Hb and Mb inside the muscle during the freezing-thawing cycle, and cold storage on ice, can be detected using the visible region 450-700 nm. This corresponds well with earlier findings (Heia et al, 2003;Nilsen and Esaiassen, 2005;Nilsen et al, 2002), where the best spectral regions for prediction of freshness were found in the visible region.…”

“…Visible/near-infrared (VIS/NIR) spectroscopy using a handheld probe has been evaluated for both frozen-thawed detection of red sea bream (Pagrus major) (Uddin et al, 2005) and horse mackerel (Trachurus japonicus) (Kimiya et al, 2010), and for freshness assessment of cod (Gadus morhua) as days on ice (Chau et al, 2009;Nilsen et al, 2002) and QIM (Nilsen and Esaiassen, 2005). VIS/NIR spectroscopy is a promising method for industrial use since it has potential to be used both as a small handheld device and as an online instrument for non-contact measurements of fish fillets on a conveyer belt during production.…”

Data fusion and hyperspectral imaging in tandem with least squares-support vector machine for prediction of sensory quality index scores of fish fillet

“…Quality index method (QIM) as a standardised sensory assessment method is one of the most wholesome and straightforward ways of describing fish freshness (Nilsen & Esaiassen, 2005). In the QIM scheme, the variations of fish quality attributes with storage time mainly related to the appearance, colour, texture, eyes, gills, and abdomen are described and quantitatively analysed by the trained panelists.…”

“…The demerit scores obtained from all the quality attributes are summarized by the quality index, which increases linearly with storage time in ice. Therefore, QIM has been widely used to evaluate the fish freshness and to predict the remaining shelf life of fish (Nilsen & Esaiassen, 2005).…”

“…However, QIM is regularly considered to be subjective, direct contact, time-consuming, not always available along the different steps of the fishery chain and not always practical for large-scale commercial purposes (Nilsen & Esaiassen, 2005). Consequently, in order to satisfy the need for quality measurements in the fish industry, rapid and non-contact instrumental methods and techniques are urgently needed.…”