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

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...

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Bibliographic Details
Published in:Foods 2023-06, Vol.12 (12), p.2305
Main Authors: Cho, Jeong-Seok, Choi, Byungho, Lim, Jeong-Ho, Choi, Jeong Hee, Yun, Dae-Yong, Park, Seul-Ki, Lee, Gyuseok, Park, Kee-Jai, Lee, Jihyun
Format: Article
Language:English
Subjects:
Accuracy
Amino acids
Chemical compounds
chemometrics
Fatty acids
Fish
Food
Food science
Freshness
Hyperspectral imaging
Infrared imaging
Mackerel
Nitrogen
Nondestructive testing
Phenolphthalein
Potash
Potassium
Prediction models
Seafood
Short wave radiation
Sulfuric acid
TVB-N
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Summary: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.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods12122305