|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.
The research discussed comparing the Torrymeter versus RGB imaging analysis to evaluate spoilage rates of different fish species under refrigerated and frozen storage. The study found the Torrymeter provided more precise measurements of freshness progression compared to the image analysis method. It allowed clearly tracking deterioration between fish types and storage conditions over time.
A Torrymeter provides an objective measurement of fish freshness by assessing the dielectric properties of the fish skin and muscle tissue. As fish deteriorate, these properties change systematically, allowing the Torrymeter to quantify freshness. The user simply places the device against the fish skin and gets a rapid digital readout of percentage freshness on a convenient scale.
The Torrymeter enables rapid, accurate fish freshness evaluation that is difficult to achieve through other means. This demonstrates why it has become an important tool for fish quality control and research in the seafood industry. The quantitative data it provides on fish freshness gives key insights difficult to obtain otherwise.
This study concluded that the Torrymeter provided a more effective method for objectively measuring fish freshness compared to RGB color analysis. The Torrymeter allowed precise tracking of spoilage progression in different fish species under varied storage conditions by assessing changes in the dielectric properties of the fish skin and muscle tissue. It gave rapid digital readouts of fish freshness on an accurate percentage scale.
In contrast, the RGB imaging analysis was more time consuming and less exact. The ease of use, non-destructive nature, and quantitative results from the Torrymeter make it a valuable tool for fish freshness monitoring. The findings demonstrate the unique capabilities of the Torrymeter for fish quality control and research applications where objective freshness measurements are needed.
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 Freshness 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.
The Torrymeter works by assessing changes in the skin and muscle tissue as fish deteriorate. This provides an accurate percentage readout of freshness – no more relying on your staff’s subjective sensory analysis. Torrymeter will allow you to precisely track spoilage rates across different species and storage conditions. This level of quantifiable data provides insights you just can’t get otherwise.
This technology will help take your quality assurance to the next level. Ensuring freshness is too important to rely on outdated methods. Let’s discuss how we can help you to implement using the Torrymeter in your facilities today! We’re confident you will be amazed by the benefits it can provide. Just look at the results in this study.
Let us show you how this device can work for your business!