A comparison on fish freshness determination method

Author

Jarmin, Roziah ; Khuan, Lee Yoot ; Hashim, Hadzli ; Rahman, Nur Hidayah Abdul

Author_Institution

Fac. of Electr. Eng., Univ. Teknol. MARA Malaysia, Shah Alam, Malaysia

fYear

2012

fDate

11-12 Sept. 2012

Firstpage

1

Lastpage

6

Abstract

Basically, freshness contributes a major factor to quality of fishery products. Several methods have been used to measure fish freshness which are sensory analysis, chemical method and physical method. The aim of the study is to make a comparison between fish freshness meter and quantification of RGB color indices in order to detect fish freshness. The sensor used in this study is Torrymeter which would measure three types of species while quantification of RGB color is focused on the fish eyes and gills.

Keywords

aquaculture; chemical analysis; food products; image colour analysis; product quality; production engineering computing; RGB color index quantification; Torrymeter; chemical method; fish eyes; fish freshness detection; fish freshness determination method; fish freshness meter; fish gills; fishery product quality; physical method; sensory analysis; Biochemistry; Electrodes; Image color analysis; Marine animals; Skin; Software; Temperature measurement; RGB color extraction; digital image processing; fish freshness;

fLanguage

English

Publisher

ieee

Conference_Titel

System Engineering and Technology (ICSET), 2012 International Conference on

Conference_Location

Bandung

Print_ISBN

978-1-4673-2375-8

Type

conf

DOI

10.1109/ICSEngT.2012.6339329

Filename

6339329