Supervised learning-based artificial senses for non-destructive fish quality classification

doi:10.1016/j.bios.2024.116770

Supervised learning-based artificial senses for non-destructive fish quality classification

2025-01-01

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张小栓 (Xiaoshuan Zhang) *

DOI：10.1016/j.bios.2024.116770

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Abstract

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Human sensory techniques are inadequate for automating fish quality monitoring and maintaining controlled storage conditions throughout the supply chain. The dynamic monitoring of a single quality index cannot anticipate explicit freshness losses, which remarkably drops consumer acceptability. For the first time, a complete artificial sensory system is designed for the early detection of fish quality prediction. At non-isothermal storages, the rainbow trout quality is monitored by the gas sensors, texturometer, pH meter, camera, and TVB-N analysis. After data preprocessing, correlation analysis identifies the key parameters such as trimethylamine, ammonia, carbon dioxide, hardness, and adhesiveness to input into a back-propagation neural network. Using gas and textural key parameters, around 99 % prediction accuracy is achieved, precisely classifying fresh and spoiled classes. The regression analysis identifies a few gaps due to fewer datasets for model training, which can be reduced using few-shot learning techniques in the future. However, the multiparametric fusion of texture with gases enables early freshness loss detection and shows the capacity to automate the food supply chain completely.

Keywords:

Sensor

Texture

Machine learning

Neural network

Fish quality

Supervised learning-based artificial senses for non-destructive fish quality classification

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