Sensorial evaluation of fishes, using a well-defined scheme including several qualitative attributes, can give a reliable quantitative evaluation of freshness (quality index method, QIM). The introduction of artificial instruments, mimicking human senses, seems a promising approach to obtain a comparable judgment with trained panels one. The outputs of colour, texture and electronic nose measurements can be compared and combined by data fusion, to construct an artificial quality index (AQI), describing the quality of fish at least as well as the QIM predicted. In this paper, the application of such approach to build a fish freshness indicator of sardine fishes is illustrated. (c) 2005 Published by Elsevier B.V.
Macagnano, A., Careche, M., Herrero, A., Paolesse, R., Martinelli, E., Pennazza, G., et al. (2005). A model to predict fish quality from instrumental features. In Sensors and Actuators, B: Chemical (pp.293-298). LAUSANNE : ELSEVIER SCIENCE SA [10.1016/j.snb.2005.06.028].
A model to predict fish quality from instrumental features
PAOLESSE, ROBERTO;MARTINELLI, EUGENIO;D'AMICO, ARNALDO;DI NATALE, CORRADO
2005-01-01
Abstract
Sensorial evaluation of fishes, using a well-defined scheme including several qualitative attributes, can give a reliable quantitative evaluation of freshness (quality index method, QIM). The introduction of artificial instruments, mimicking human senses, seems a promising approach to obtain a comparable judgment with trained panels one. The outputs of colour, texture and electronic nose measurements can be compared and combined by data fusion, to construct an artificial quality index (AQI), describing the quality of fish at least as well as the QIM predicted. In this paper, the application of such approach to build a fish freshness indicator of sardine fishes is illustrated. (c) 2005 Published by Elsevier B.V.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
