In this study, a portable Y-type fibreoptic fluorescence spectroscopy measurement system was used to evaluate the
freshness of eight cobias (Rachycentron canadum). The results showed that the ratio of fluorescent intensity, which F480
nm/Fexci+50 nm was belong with the range of collagen type I and type V characteristic spectra, was positive correlated to
the frozen time by hours. It was a strong approach to be a potential index for differentiating the fish freshness during
delivery process. Besides, the different pattern results of dorsum and abdomen were shown in this study. In further,
fibreoptic fluorescence spectroscopy could be a way not only to measure and quantify the freshness of different fish body
but also to verify the level of taste.