Research of Detection of Fish Freshness Based on NIS

Abstract

Freshness is one of important index of fish or the quality of product, which is very important for the final product quality. Therefore, rapid and accurate evaluation for fish freshness is concerned with the vital interests of the people, and for the fish and products of the transportation, storage and processing process also has important scientific significance and application value. The experiment, using of near infrared spectral analysis technology, collecting the freshwater fish nose, gill, eye, seven parts of the spectra, through the select 520 nm-1180 nm within the scope of the spectral data, develops a analysis model of 563 nm, 679 nm and 731 nm absorption spectrum in strength and data for the index Total Volatile Basic Nitrogen (TVB-N) value. It is importantly meaningful on fast, nondestructive testing freshwater fish freshness.

Keywords

• Freshness
• Fish
• Near infrared spectrum
• Partial least square method
• Quantitative analysis model.