Prediction of the freshness of horse mackerel (Trachurus japonicus) using E-nose, E-tongue, and colorimeter based on biochemical indexes analyzed during frozen storage of whole fish
Hongyue Li, Yang Wang, Jiaxin Zhang, Xuepeng Li, Jinxiang Wang, Shumin Yi, Wenhui Zhu, Yongxia Xu, Jianrong Li
Topics & Concepts
Horse mackerelElectronic noseElectronic tongueArtificial intelligenceCorrelation coefficientMathematicsColorimeterFood scienceSyneresisFish <Actinopterygii>StatisticsChemistryComputer scienceFisheryBiologyPhysicsTasteQuantum mechanicsAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityIdentification and Quantification in Food