|Article Title||Comparison on Fish Freshness Determination Method|
|Article Written by||Roziah Jarmin, Lee Yoot Khuan, Hadzli Hashim and Nur Hidayah Abdul Rahman|
|Research Done at||Faculty of Electrical Engineering Universiti Teknologi MARA Malaysia|
|Published Date||Sep. 12, 2012|
|Fish Species||Soldier croaker (Johnius pseudociaerna soldado), Torpedo scad (Megalaspis cordyla), Indian mackerel (Rastrelliger kanagurta)|
What the research is about
This study evaluated the relationship between fish freshness from various species using the Fish Freshness Meter (Torrymeter) and compare it with Red Green Blue (RGB) color indices.
This research concludes that the Fish Freshness Meter (Torrymeter) shows precise measurements for every data taken while the RGB color indices method show the fish freshness deteriorate over the 3 days during it’s observation. The Fish Freshness Meter (Torrymeter) advantage is that it provides rapid results, is user friendly and it shows precise measurement in a scale. However, the RGB color indices method can take time and is tedious.
Assurant Innovations take
It’s difficult to determine fish freshness just by looking at the color of the fish since color change starts around day 3 (after when the fish is dead). These color changes can be subtle and you need to know what to look. It’s also subjective since you need to know what those color changes mean. By using the Fish Frehness Meter (Torrymeter), it gives you a precise number after each measurement to determine fish freshness so you can track the changes over time. This is an easier and more objective way to determine fish freshness.