Abstract
AbstractIn this study, the rainbow trout was stored under refrigeration conditions (3 ± 1°C) for 18 days. Changes in the resistance levels in head, meat and eyes, changes of color in the head and meat, changes of liquid levels in the skin and meat, and odor values in the head and the meat were measured with Arduino microcontroller card and recorded during the storing period. In order to perform a significant comparison with the data obtained via Ardunio, the total viable count, psychrotrophic count and Enterobacteriaceae count in the fish meat were identified on a daily basis during storage. The results of the study indicated that the resistance value on the meat decreased significantly as the storage period increased; and that the Arduino‐based color, odor and liquid level measurement sensors could be used effectively in identifying the food quality.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call