A comparison on fish freshness determination method

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.