Fish freshness decay measurement with a colorimetric artificial olfactory system
- Dini, F.
- Paolesse, R.
- Filippini, D.
- D’Amico, A.
- Lundström, I.
- Di Natale, C.
DOIAbstract
AbstractThis paper reports about the application of an artificial olfactory system based on optical imaging technology. This arrangement is formed by a distributed layer of chemical indicators illuminated by a computer screen and imaged by a digital camera. The system has been applied to monitor the freshness decay in fish. The set of indicators is formed by porphyrinoids and acid–base indicators, this combination provides an optimal capture of the process with some of the indicators sensitive to first stage, when the product is still fresh, and others more sensitive to the last part of the freshness deca
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