Quality Evaluation of Fish by Hyperspectral Imaging

Publisher Summary This chapter discusses the use of hyperspectral imaging as a method to provide an objective and qualitative evaluation of fish freshness. It focuses on establishing a correlation between the spectral reflectance of selected areas of the epidermis and the time of storage in standard refrigeration procedures. It also discusses the possibility of finding objective parameters for the good prediction of fish freshness that consider products stored for more than three days as “nonfresh but still edible.” Hyperspectral imaging is a technique of high technological and methodological complexity, but with great application potential. In the market, fish freshness is defined and regulated by EU Directive No. 103/76, which classifies the product on the basis of quality parameters such as the consistency of the meat, the visual aspect (color of the eye and the gill, the brightness of the skin), and, finally, odor. It has been demonstrated that the quality of fish from both fishery and aquaculture can be evaluated using the hyperspectral video-image morphometric-based analysis. In particular, two different methods were used on the acquired images that allow for both subjective and objective analyses. The first technique showed a greater efficiency in the assessment of fish freshness. The second technique represented an important methodological evolution of the first technique.

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