The current quality evaluation of shrimp involves subjective tests performed by inspectors regarding visual, texture and smell attributes of a sample. This is prone to error, hard to repeat, and difficult to relay to others. The purpose of this studywas to develop an automated device to quantitatively, objectively and in a repeatable manner evaluate visual, texture and smell attributes of shrimp. Machine vision analysis resulted in evaluation of count, uniformity ratio, color and melanosis. Force deformation information resulted in texture evaluation. An ammonia electrode quantified ammonia in shrimp. The total evaluation time was less than 4 mins. Since results and quality parameters were stored in an integral database, this method could help inHACCP procedures.
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