Abstract
This chapter discusses the detection of fish freshness, evaluation of physical properties and chemical composition and inspection of microbial spoilage in fish by Hyperspectral imaging (HSI). Fish has been one of the most important components of several and nutritious diets in the world. Its contribution to human health is well documented, being an essential topic for researchers. Compared with traditional methods, HSI is a environmental friendly, toxic-free, noninvasive, time-saving technique. Fillets of cod under different programs of freezing, thawing, and storage were investigated by HSI. The blood in whitefish fillets was detected by HSI with a range of 430–1,000 nm. Significant efforts have been made by the industries to enhance the quality and safety of the aquatic and seafood products by using new technologies such as novel cooling. However, high-quality and safe fish products are also closely related to human health and dietary benefits.
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