Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging

Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to develop a prediction model of freshness by combining them with hyperspectral data. Fresh mackerels were divided into three groups according to storage periods (0, 24, and 48 h), and hyperspectral data were collected from the eyes and whole body, separately. The optimized classification accuracies were 81.68% using raw data from eyes and 90.14% using body data by multiple scatter correction (MSC) pretreatment. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results indicate that hyperspectral imaging, as a nondestructive method, can be used to verify the freshness of mackerels and predict the chemical compounds related to the freshness.

Automated summary

Shortwave infrared (SWIR) hyperspectral imaging was used to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values were analyzed to develop a prediction model by combining them with hyperspectral data. The classification accuracies using raw data from eyes and body data by multiple scatter correction (MSC) pretreatment were 81.68% and 90.14% respectively. The prediction accuracy of TVB-N was 90.76%, and the acid value was 83.76%. These results demonstrate the potential of hyperspectral imaging as a nondestructive method to verify freshness and predict related chemical compounds in mackerels.