From Event: SPIE Commercial + Scientific Sensing and Imaging, 2017
A non-destructive method of estimating the freshness of fish is required for appropriate price setting and food safety. In particular, for determining the possibility of eating raw fish (sashimi), freshness estimation is critical. We studied such an estimation method by capturing images of fish eyes and performing image processing using the temporal changes of the luminance of pupil and iris. To detect subtle non-visible changes of these features, we used UV (375 nm) light illumination in addition to visible white light illumination. Polarization and two-channel LED techniques were used to remove strong specular reflection from the cornea of the eye and from clear-plastic wrap used to cover the fish to maintain humidity. Pupil and iris regions were automatically detected separately by image processing after the specular reflection removal process, and two types of eye contrast were defined as the ratio of mean and median pixel values of each region. Experiments using 16 Japanese dace (Tribolodon hakonensis) at 23℃ and 85% humidity for 24 hours were performed. The eye contrast of raw fish increase non-linearly in the initial period and then decreased; however, that of frozen-thawed fish decreased linearly throughout 24 hours, regardless of the lighting. Interestingly, the eye contrast using UV light showed a higher correlation with time than that using white light only in the case of raw fish within the early 6- hour period postmortem. These results show the possibility of estimating fish freshness in the initial stage when fish are eaten raw using white and UV lightings.
Katsuhiro Kanamori, Yuri Shirataki, Qiuhong Liao, Yuichi Ogawa, Tetsuhito Suzuki, and Naoshi Kondo, "Fish freshness estimation using eye image processing under white and UV lightings," Proc. SPIE 10217, Sensing for Agriculture and Food Quality and Safety IX, 102170E (Presented at SPIE Commercial + Scientific Sensing and Imaging: April 13, 2017; Published: 1 May 2017); https://doi.org/10.1117/12.2260622.
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