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Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model.
Hou, Mingxin; Zhong, Xiaowen; Zheng, Ouyang; Sun, Qinxiu; Liu, Shucheng; Liu, Mingxin.
Afiliación
  • Hou M; School of Mechanical Engineering, Guangdong Ocean University, Zhanjiang, Guangdong Province, 524088, China; Guangdong Provincial Key Laboratory of Intelligent Equipment for South China Sea Marine Ranching, Guangdong Ocean University, Zhanjiang 524088, China.
  • Zhong X; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, 524088, China.
  • Zheng O; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, 524088, China. Electronic address: zhengouyang07@163.com.
  • Sun Q; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, 524088, China.
  • Liu S; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong Province, 524088, China.
  • Liu M; Guangdong Provincial Key Laboratory of Intelligent Equipment for South China Sea Marine Ranching, Guangdong Ocean University, Zhanjiang 524088, China; School of Electronics and Information Engineering, Guangdong Ocean University, Zhanjiang, Guangdong Province, 524088, China.
Food Chem ; 463(Pt 1): 141192, 2025 Jan 15.
Article en En | MEDLINE | ID: mdl-39276691
ABSTRACT
The relationship between freshness changes and visual images of Litopenaeus vannamei was established based on Sensory Evaluation, Total Volatile Base Nitrogen (TVB-N), Total Viable Count (TVC), and Gray Value during storage at 4 °C. A non-destructive detection system using the advanced YOLO(You Only Look Once)-Shrimp model was developed to evaluate shrimp freshness. The results revealed a gradual increase in freshness indices over time, with the gray value showing strong positive correlations with TVB-N and TVC (0.88 and 0.81). The advanced YOLO-Shrimp model demonstrated notable performance enhancements over the YOLOv8 model, as evidenced by a precision increase of 5.07 %, a recall improvement of 1.58 %, a 3.25 % rise in the F1 score, and a 2.84 % elevation in mAP50. This innovative approach offers substantial potential for enhancing food safety and quality control in the seafood industry.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Marinos / Penaeidae Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article País de afiliación: China

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Alimentos Marinos / Penaeidae Límite: Animals / Humans Idioma: En Revista: Food Chem Año: 2025 Tipo del documento: Article País de afiliación: China
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