The freshness of anchovies (Engraulis Encrasicolus) was estimated by radio-frequency and optical techniques in order to propose non-destructive and objective methods for rapid screening. Measurements were conducted until 7 days at 0 °C, storing the fish under ice. Image analysis, dielectric spectroscopy and hyperspectral images were conducted on fish eyes whilst mechanical properties were measured on the fish body. Evaluation of images by RGB scale highlighted differences due to ageing. Maximum force decreased as a function of degradation process time. Cluster analysis on dielectric spectra and 3D-principal component analysis on hyperspectral images of fish eyes revealed a good ability to characterise ageing modification demonstrating suitable methods for the development of a non-destructive, and rapid system for evaluation of fish freshness.

Radio-frequency and optical techniques for evaluating anchovy freshness / Iaccheri, E.; Cevoli, C.; Franceschelli, L.; Tartagni, M.; Ragni, L.; Berardinelli, A.. - In: BIOSYSTEMS ENGINEERING. - ISSN 1537-5110. - ELETTRONICO. - 2022:(2022). [10.1016/j.biosystemseng.2021.12.024]

Radio-frequency and optical techniques for evaluating anchovy freshness

Berardinelli A.
2022-01-01

Abstract

The freshness of anchovies (Engraulis Encrasicolus) was estimated by radio-frequency and optical techniques in order to propose non-destructive and objective methods for rapid screening. Measurements were conducted until 7 days at 0 °C, storing the fish under ice. Image analysis, dielectric spectroscopy and hyperspectral images were conducted on fish eyes whilst mechanical properties were measured on the fish body. Evaluation of images by RGB scale highlighted differences due to ageing. Maximum force decreased as a function of degradation process time. Cluster analysis on dielectric spectra and 3D-principal component analysis on hyperspectral images of fish eyes revealed a good ability to characterise ageing modification demonstrating suitable methods for the development of a non-destructive, and rapid system for evaluation of fish freshness.
2022
Iaccheri, E.; Cevoli, C.; Franceschelli, L.; Tartagni, M.; Ragni, L.; Berardinelli, A.
Radio-frequency and optical techniques for evaluating anchovy freshness / Iaccheri, E.; Cevoli, C.; Franceschelli, L.; Tartagni, M.; Ragni, L.; Berardinelli, A.. - In: BIOSYSTEMS ENGINEERING. - ISSN 1537-5110. - ELETTRONICO. - 2022:(2022). [10.1016/j.biosystemseng.2021.12.024]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11572/331557
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 1
  • ???jsp.display-item.citation.isi??? ND
social impact