Mike Hardy

Jun 5, 2024 | digitalcommons.library.tmc.edu | Hossein Kashani Zadeh |Mike Hardy |Mitchell Sueker |Yicong Li

Home > UTHealth > McGovern Medical School > Journal Articles > 1042 artificial intelligence, fish freshness, food quality, machine learning, multi-mode spectroscopy, shelf-life assessment DOWNLOADS COinS...

May 28, 2023 | mdpi.com | Hossein Kashani Zadeh |Mike Hardy |Mitchell Sueker |Yicong Li

1. IntroductionA surprising 30–40% of food is wasted every year [1], and seafood is not an exception [2]. Fresh seafood is highly perishable and can quickly deteriorate and lose quality. Fresh fish products decay rapidly due to their biological composition, as well as physical and chemical characteristics such as the combination of high-water activity, neutral pH, low content of connectivity tissues, the presence of autolytic enzymes [3], and rising histamine content.