Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products

Ismail, Azfar; Yim, Dong-Gyun; Kim, Ghiseok; Jo, Cheorun

doi:10.1007/s12393-022-09327-x

Cited by 5 publications

(1 citation statement)

References 134 publications

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“…Due to the rapid deterioration in quality, a range of significant factors should be considered when selecting fish. These factors include authenticity, possible adulteration, deterioration of freshness, loss of nutritional value, and risk of bacterial contamination [ 3 ]. Mackerel belongs to the family Scombridae, which also includes tuna and bonito.…”

Section: Introductionmentioning

confidence: 99%

Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Cho

Choi

Lim

et al. 2023

Foods

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Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with hyperspectral data. Fresh mackerels were divided into three groups according to storage periods (0, 24, and 48 h), and hyperspectral data were collected from the eyes and whole body, separately. The optimized classification accuracies were 81.68% using raw data from eyes and 90.14% using body data by multiple scatter correction (MSC) pretreatment. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results indicate that hyperspectral imaging, as a nondestructive method, can be used to verify the freshness of mackerels and predict the chemical compounds related to the freshness.

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Section: Introductionmentioning

confidence: 99%