Non-destructive sensing of fish freshness

Toyohashi University of technology researchers in cooperation with Tokyo University of Marine Science and Technology and National Food Research Institute reported that the autofluorescence spectroscopy associated with statistical multivariate modeling has a high potential in non-invasive sensing of fish freshness in the frozen state. This work is the first in a series of research endeavours to establish an intelligent system for objective estimation of various properties of frozen food.

Full text: Non-destructive sensing of fish freshness
Toyohashi Tech: Press release