Digitization in Detecting Fish Freshness Quality: Literature Review

Abstract

Fish contain a lot of nutrients that are very good for the body, but fish are often traded in a postmortem state with poor quality. One of the reasons is the difficulty of detecting the quality of fish freshness. Many studies currently make applications and special tools to see the fish quality in the digitalization of tools to facilitate human work. The method used is by identifying digital images, acoustic techniques, and electronic noses. In digital image identification, the fish’s eye image is applied by taking pictures of the condition of the fish on a smartphone device and then processing it using the small square method or curve fitting. After that, the identification of the acoustic form utilizes sound waves emitted to the observed target. In addition, the electric nose method is carried out by using the nose's working principle, which receives a response to odors that arise from rotting fish.