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, Eleonora;Cevoli, Chiara;Franceschelli, Leonardo;Tartagni, Marco;Ragni, Luigi;Berardinelli, Annachiara
2022

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.
Iaccheri, Eleonora; Cevoli, Chiara; Franceschelli, Leonardo; Tartagni, Marco; Ragni, Luigi; Berardinelli, Annachiara
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/894817
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