Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model.

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.

Effect of Extracting Solvent on the Quality of Lentinula edodes Oil Based on Chemical Composition, in vitro Antioxidant Activity and Correlation Analysis.

In this study, effects of 4 solvents (petroleum-ether, n-hexane, ethyl-acetate, and chloroform) on the chemical characterizations and in vitro antioxidant capacities of oil were assessed to determine the optimal extraction solvent for L. edodes oil. Three data analysis techniques including principal component analysis, hierarchical cluster analysis, and multiple linear regression, were applied to determine the relationship between the nutrient and antioxidant capacity. The results showed that chloroform extracted L. edodes oil exhibited the largest amount of α-tocopherol, flavones, and unsaponifiable matter, chloroform was thus confirmed desirable for extracting L. edodes oil rich in nutrition. While based on the best DPPH and ABTS, the ethyl-acetate extracted oil show the strongest antioxidant property. More than that, the results also showed that different extraction solvents could induce large variations in minor components and free radical scavenging activity among the test oils, and the total phenol content was found positively correlated to the antioxidant capacity of L. edodes oil, which could be well predicted by all MLR models. These findings revealed the influence of solvent on the chemical characterization and in vitro antioxidant capacity of L. edodes oil, providing a theoretical foundation for future applications of L. edodes oil.

Comparative effects of zinc hydroxy chloride, zinc sulfate, and zinc-methionine on egg quality and quantity traits in laying hens.

The aim of this experiment was to evaluate the effect of different levels of zinc supplements on egg quality and quantity traits as well as egg enrichment with zinc in laying hens from 40 to 50 weeks of age. A total of 240 Hy-line laying hens were distributed among eight treatments and five replications (six birds per replication). The control group received no zinc diet, while the other treatments were supplemented with varying levels of zinc sulfate (80, 120, and 160 mg/kg) or zinc hydroxy chloride (50, 75, and 100 mg/kg). An additional group of zinc-methionine supplement at 124 mg/kg was also included. Results showed that different levels of zinc supplementation caused a significant improvement in eggshell resistance, eggshell percentage, feed conversion ratio, and Haugh unit compared to the control group. Adding organic and hydroxy sources of zinc significantly increased zinc contents in egg yolk, tibia bone, and blood. In addition, the treatments containing zinc supplements caused an increase in the antibody level against the Newcastle disease compared to the control (P < 0.05). Different levels and sources of zinc had no significant effect on eggshell thickness, specific gravity, and egg mass. Results showed that adding zinc in hydroxy chloride form at 100 mg/kg could improve performance indices, safety, and egg enrichment with zinc.

Visible feature engineering to detect fraud in black and red peppers.

Visible imaging is a fast, cheap, and accurate technique in the assessment of food quality and safety. The technique was used in the present research to detect sea foam adulterant levels in black and red peppers. The fraud levels included 0, 5, 15, 30, and 50%. Sample preparation, image acquisition and preprocessing, and feature engineering (feature extraction, selection, and classification) were the conducted steps in the present research. The efficient features were classified using artificial neural networks and support vector machine methods. The classifiers were evaluated using the specificity, sensitivity, precision, and accuracy metrics. The artificial neural networks had better results than the support vector machine method for the classification of different adulterant levels in black pepper with the metrics' values of 98.89, 95.67, 95.56, and 98.22%, respectively. Reversely, the support vector machine method had higher metrics' values (99.46, 98.00, 97.78, and 99.11%, respectively) for red pepper. The results showed the ability of visible imaging and machine learning methods to detect fraud levels in black and red pepper.

PMEL p.L18del associates with beef quality of Kumamoto sub-breed of Japanese Brown cattle.

Japanese Brown cattle is the second most popular breed among Wagyu breeds and raised mainly in Kumamoto and Kochi Prefectures. Typical coat color of the Kumamoto sub-breed is solid brown, but individuals with diluted coat color are sometimes born. We previously detected four SNPs in PMEL gene and identified p.L18del as the causative polymorphism of this diluted phenotype. The current study examined the association between the SNPs in PMEL gene and carcass traits of the Kumamoto sub-breed. Our association analysis revealed that p.L18del had significant effects on BMS (p = 0.0263), meat brightness (p = 0.0179), meat firmness (p = 0.0102), and meat texture (p = 0.0252) and that del allele of this SNP might be useful to improve these carcass traits.

Sustainable gelatin-kappa carrageenan active packaging with Mekwiya date seeds to enhance goat meat quality and shelf life.

This research aimed to elaborate a gelatin-Kappa carrageenan-based packaging with 0.22 %, 0.44 %, and 0.88 % w/v of Mekwiya date palm seeds extract (DSEMK). This extract improved the mechanical, physical, and thermal properties of the films. Moisture content, water solubility, and water vapor permeability were reduced from 17.54 ± 0.02 to 12.18 ± 0.02, from 77.61 ± 0.02 to 25.35 ± 0.29 %, and from 5.28 ± 0.29 to 1.69 ± 0.03 g s-1 m-1 Pa-1 × 10-10, respectively. During thermal degradation, DSEMK4 film had a residual weight of 27.99 %, compared to 20.67 % for the control. Despite a decline in the film's tensile strength from 24.19 to 8.94 MPa with the incorporation of DSEMK, elongation at the breaking point increased from 37.66 ± 0.16 to 46.17 ± 0.25 %. The film containing DSEMK4 displayed the highest phenolic contents and illustrated the best antioxidant effects in DPPH and FRAP assays, with IC50s of 756 and 1445 µg/mL, respectively and inhibited pathogen growth on the meat surface. Over storage at 4 °C, monitoring of pH, lipid and protein oxidation parameters, microbial spoilage, optical properties, and sensory attributes disclosed that the DSEMK-films successfully enhanced the meat quality and safety. These findings were supported by principal component analysis and heat maps.

How does a superior quality sign guarantee the quality of lamb meat? The Label Rouge case.

Owing to the social, environmental and health changes in Europe, meat quality is becoming a critical issue for the long-term future of livestock farming. Label Rouge (LR) is a quality label owned by the French government that identifies food products produced inside or outside the European Union. This label guarantees the superior quality of a product compared with a standard product. This superior quality is guaranteed throughout the production process by specifications negotiated between the Institut National de l'Origine et de la Qualité (INAO) and operators in the sector. These specifications comprise two documents: first, common production conditions that apply to all specifications in a sector, and second, a book of specifications (BoSs). These two documents, which form the qualification mechanism, are divided into several parts: product name, product description, traceability, production method, labelling and the main control points. This study aims to understand how the LR defines lamb meat quality in the 11 existing BoSs using the seven dimensions of quality of animal-source foods (nutritional, sensory, commercial, technological, safety, convenience and image). We performed a computerised qualitative transversal analysis of the commitments associated with the production method and description of the product. This analysis was enriched by five semi-structured interviews with INAO members. We show that although LR is committed to all aspects of lamb meat quality, the sensory, image and carcass commercial quality attributes are predominant. However, the image attribute of quality is so ubiquitous that it required refinement to provide a better understanding of the construction of quality in terms of its environmental, ethical and cultural components.

Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds.

Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.

Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community.

In order to explore the application prospects of static magnetic field (SMF) combined with supercooling in meat preservation, this study proposed a novel method of supercooling assisted by a stationary magnetic field (SMF + supercooling) for the preservation of chilled pork, evaluating its cooling rate and quality changes (e.g., water holding capacity, color, pH, and TVB-N), as well as the evolution trend of the microbiota. The results showed that SMF + supercooling significantly (P < 0.05) improved the cooling rate of pork. Compared to chilling and supercooling, SMF + supercooling significantly delayed the increase of TVB-N and TVC on the 12th day of storage (P < 0.05). SMF + supercooling treatment achieves the maintenance of pork water-holding capacity by inhibiting water migration, reducing drip loss, cooking loss, and centrifugal loss of pork. The 16S rDNA bacteria flora analysis demonstrated that SMF + supercooling treatment reduced the relative abundance of spoilage bacteria such as Acinetobacter, Streptococcus, and Pseudomonas, delaying the deterioration of pork quality caused by microbial growth. The SMF + supercooling treatment can be considered a novel refrigeration preservation method that delays the deterioration of pork quality and extends its shelf life.

Effect of sonoprocessing on the quality of plant-based analog foods: Compatibility to sustainable development goals, drawbacks and limitations.

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN's Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

UPRER-immunity axis acts as physiological food evaluation system that promotes aversion behavior in sensing low-quality food.

To survive in challenging environments, animals must develop a system to assess food quality and adjust their feeding behavior accordingly. However, the mechanisms that regulate this chronic physiological food evaluation system, which monitors specific nutrients from ingested food and influences food-response behavior, are still not fully understood. Here, we established a low-quality food evaluation assay system and found that heat-killed E. coli (HK-E. coli), a low-sugar food, triggers cellular UPRER and immune response. This encourages animals to avoid low-quality food. The physiological system for evaluating low-quality food depends on the UPRER (IRE-1/XBP-1) - Innate immunity (PMK-1/p38 MAPK) axis, particularly its neuronal function, which subsequently regulates feeding behaviors. Moreover, animals can adapt to a low-quality food environment through sugar supplementation, which inhibits the UPRER -PMK-1 regulated stress response by increasing vitamin C biosynthesis. This study reveals the role of the cellular stress response pathway as physiological food evaluation system for assessing nutritional deficiencies in food, thereby enhancing survival in natural environments.

We quickly learn to steer clear of eating the moldy apple, the foul-smelling piece of chicken or the leftovers that taste a little 'off'. This survival instinct is shared across most animal species ­ even those with extremely simple and limited visual or taste systems, like the tiny worm Caenorhabditis elegans. Indeed, assessing the safety and quality of available food items can also rely on cells activating built-in cascades of molecular reactions. However, it remains unclear how these 'cellular stress response programs' actually help guide feeding behaviors. To better understand this process, Liu et al. conducted a series of experiments using C. elegans worms exposed to heat-killed bacteria, which are devoid of many nutrients essential for growth. After initially consuming these bacteria, the worms quickly started to avoid feeding on this type of low-quality food. This suggests that mechanisms occurring after ingestion allowed the worms to adjust their feeding choices. Further work showed that the consumption of heat-killed bacteria triggered two essential stress response pathways, known as the unfolded protein response and the innate immune response. The activation of these pathways was essential for the animals to be able to change their behavior and avoid the heat-killed bacteria. These biochemical pathways were particularly active in the worms' nerve cells, highlighting the importance of these cells in sensing and reacting to food. Finally, Liu et al. also found that adding sugars like lactose and sucrose to the low-quality food could prevent the activation of the stress response pathways. This result suggests that specific nutrients play a central role in how these worms decide what to eat. These findings shed light on the complex systems that ensure organisms consume the nutritious food they need to survive. Understanding these processes in worms can provide insights into the broader biological mechanisms that help animals avoid harmful food.

Fluorescence hyperspectral imaging technology combined with chemometrics for kiwifruit quality attribute assessment and non-destructive judgment of maturity.

Dry matter content (DMC), firmness and soluble solid content (SSC) are important indicators for assessing the quality attributes and determining the maturity of kiwifruit. However, traditional measurement methods are time-consuming, labor-intensive, and destructive to the kiwifruit, leading to resource wastage. In order to solve this problem, this study has tracked the flowering, fruiting, maturing and collecting processes of Ya'an red-heart kiwifruit, and has proposed a non-destructive method for kiwifruit quality attribute assessment and maturity identification that combines fluorescence hyperspectral imaging (FHSI) technology and chemometrics. Specifically, first of all, three different spectral data preprocessing methods were adopted, and PLSR was used to evaluate the quality attributes (DMC, firmness, and SSC) of kiwifruit. Next, the differences in accuracy of different models in discriminating kiwifruit maturity were compared, and an ensemble learning model based on LightGBM and GBDT models was constructed. The results indicate that the ensemble learning model outperforms single machine learning models. In addition, the application effects of the 'Convolutional Neural Network'-'Multilayer Perceptron' (CNN-MLP) model under different optimization algorithms were compared. To improve the robustness of the model, an improved whale optimization algorithm (IWOA) was introduced by modifying the acceleration factor. Overall, the IWOA-CNN-MLP model performs the best in discriminating the maturity of kiwifruit, with Accuracytest of 0.916 and Loss of 0.23. In addition, compared with the basic model, the accuracy of the integrated learning model SG-MSC-SEL was improved by about 12%-20 %. The research findings will provide new perspectives for the evaluation of kiwifruit quality and maturity discrimination using FHSI and chemometric methods, thereby promoting further research and applications in this field.

Artificial intelligence decision making tools in food metabolomics: Data fusion unravels synergies within the hazelnut (Corylus avellana L.) metabolome and improves quality prediction.

This study investigates the metabolome of high-quality hazelnuts (Corylus avellana L.) by applying untargeted and targeted metabolome profiling techniques to predict industrial quality. Utilizing comprehensive two-dimensional gas chromatography and liquid chromatography coupled with high-resolution mass spectrometry, the research characterizes the non-volatile (primary and specialized metabolites) and volatile metabolomes. Data fusion techniques, including low-level (LLDF) and mid-level (MLDF), are applied to enhance classification performance. Principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) reveal that geographical origin and postharvest practices significantly impact the specialized metabolome, while storage conditions and duration influence the volatilome. The study demonstrates that MLDF approaches, particularly supervised MLDF, outperform single-fraction analyses in predictive accuracy. Key findings include the identification of metabolites patterns causally correlated to hazelnut's quality attributes, of them aldehydes, alcohols, terpenes, and phenolic compounds as most informative. The integration of multiple analytical platforms and data fusion methods shows promise in refining quality assessments and optimizing storage and processing conditions for the food industry.

Chinese consumers' valuation for prepared plant-based meat products: Does environmental information matter?

Despite the growing interest in innovative nonanimal protein-prepared foods, knowledge about consumer demand for these newly prepared foods and their potential scope in the market could be improved. This study reports the results of a discrete choice experiment on consumers' (n = 1245) willingness to pay (WTP) for prepared plant-based meat (PPBM) in the context of Chinese food culture. Consumers were randomly assigned to a treated group with additional environmental information about PPBM. The estimation results of the random parameter logit model showed that when environmental information was provided, consumer preferences and WTP for frozen meatballs with mixed meat (beef-based and soy protein-based meat) and PBM (pure soy protein-based meat) significantly increased. However, their preference and WTP for food quality and safety attributes of meatballs decreased. Simultaneously, the availability of information reveals the heterogeneity of preferences. This study found that positive WTP for PPBM was limited to consumers with a low degree of food technology neophobia (FTN) and that consumers with a high degree of FTN may avoid purchasing meatballs made from PBM. In contrast, consumers with a higher time preference (i.e., impatient consumers) were likelier to pay for PPBM meatballs. PRACTICAL APPLICATION: PPBM is especially valuable in developing innovative nonanimal protein-prepared foods, and China has the potential to become the largest PPBM food market. Understanding consumers' preference for PPBM products and the impact of information provision on their WTP will assist food companies in devising suitable strategies for the development of new PPBM products. The findings of this study provide targeted market insights for the food industry to help guide the development of plant-based meat products more effectively.

Development of polysaccharide based intelligent packaging system for visually monitoring of food freshness.

With the increased awareness on food freshness and food quality among consumers, the intelligent packaging films that can visually monitor the freshness of packaged foods by observing the color changes of packaging materials are gradually drawing more and more attentions. In this paper, various colorimetric indicators, types of polysaccharides as film-forming materials, production methods, freshness monitoring application, along with the future development of different intelligent packaging films are illustrated detailedly and deeply. Natural pH sensitive indicators such as anthocyanin, alizarin, curcumin, betaines and chlorophylls, as well as the gases sensitive indicators (hydrogen sulfide sensitive indicators and ethylene sensitive indicators) are the most widely used indicators for monitoring of food freshness. By incorporating different colorimetric indicators into polysaccharides (starch, chitosan, gum and cellulose derivatives) based substrates, the intelligent packaging films can be fabricated by solvent casting method, extrusion-blow molding method and electrospinning technique for monitoring of meat products, fruits, vegetables, milk products and other food products. In conclusion, intelligent packaging films with colorimetric functions are promising and feasible methods for real-time monitoring of food freshness, while stable colorimetric indicators, new film-forming methods and cheaper polysaccharide materials are still needed to develop for further commercialization.

Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings.

The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.

Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.).

Chili peppers (Capsicum spp.) exhibit a diverse range of quality characteristics and pectin structures, which are influenced by various factors. This study aimed to investigate the effects of ultrasound (US), ultrasonic combined hot blanching (US-BL), and ultrasonic combined freezing and thawing (US-FT) on the quality characteristics and pectin structure of vacuum pulsation-dried (VP) chili peppers. The results indicated that US-BL samples exhibited the highest L* and a* values, retained maximum capsorubin, and showed an increase in vitamin C, total phenols, and rehydration by 14.28 %, 40.87 %, and 8.66 %, respectively. In contrast, the US-FT samples exhibited the highest capsaicin and dihydrocapsaicin content, which increased by 54.97 % and 64.04 %, respectively. Pretreatment resulted in higher pectin linearity, a lower degree of branching, and a reduced molecular weight in the US-BL sample. Atomic force microscopy confirmed the degrading effect of pretreatment on the pectin structure. Pearson's correlation analysis revealed that capsorubin, capsaicin analogs, vitamin C, and total phenols were highly correlated with pectin linearity and molecular weight. This study found that US-BL was the most effective pretreatment method for improving the quality of pulsatile chili peppers and provides theoretical support for the application of VP chili peppers.

Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying.

Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an investigation into the mechanisms underlying improvements in quality and flavor. Samples subjected to CU and IR treatments during HAD (CU-IRD) demonstrated superior color (L* = 42.68, a* = 5.05, b* = -3.86) and tenderness (140.59 N) than HAD group, primarily attributed to reduced drying times and alterations in ultrastructure. Analyses utilizing SDS-PAGE and total volatile basic nitrogen (TVB-N) revealed that HAD and CU-HAD resulted in significant protein oxidation (197.85 mg TVB-N/kg and 202.23 mg TVB-N/kg, respectively), while IR treatments were associated with increased thermal degradation of proteins, producing lower molecular weight peptides. Compared with HAD group, the activities of certain lipases and proteases were enhanced by ultrasound and infrared treatments, leading to the release of greater amounts of free fatty acids and flavor amino acids. Furthermore, the thermal effects of infrared and the cavitation effects of ultrasound contributed to increased fat oxidation, amino acid Strecker degradation, and esterification reactions, thereby augmenting the diversity and concentration of volatile flavor compounds, including alkanes, ketones, aldehydes, and esters. These findings indicate that the synergistic application of CU and IR represents a promising strategy for enhancing the quality of air-dried beef.

Ageing of Australian lamb beyond 14 days does not further improve eating quality.

Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.

Defect-Engineered WO3-x Architectures Coupled with Random Forest Algorithm Enables Real-Time Seafood Quality Assessment.

Reliable and real-time monitoring of seafood decay is attracting growing interest for food safety and human health, while it is still a great challenge to accurately identify the released triethylamine (TEA) from the complex volatilome. Herein, defect-engineered WO3-x architectures are presented to design advanced TEA sensors for seafood quality assessment. Benefiting from abundant oxygen vacancies, the obtained WO2.91 sensor exhibits remarkable TEA-sensing performance in terms of higher response (1.9 times), faster response time (2.1 times), lower detection limit (3.2 times), and higher TEA/NH3 selectivity (2.8 times) compared with the air-annealed WO2.96 sensor. Furthermore, the definite WO2.91 sensor demonstrates long-term stability and anti-interference in complex gases, enabling the accurate recognition of TEA during halibut decay (0-48 h). Coupled with the random forest algorithm with 70 estimators, the WO2.91 sensor enables accurate prediction of halibut storage with an accuracy of 95%. This work not only provides deep insights into improving gas-sensing performance by defect engineering but also offers a rational solution for reliably assessing seafood quality.