Determination of rainbow trout quality parameters with Arduino microcontroller

In this study, the rainbow trout was stored under refrigeration conditions (3 ± 1°C) for 18 days. Changes in the resistance levels in head, meat and eyes, changes of color in the head and meat, changes of liquid levels in the skin and meat, and odor values in the head and the meat were measured with...

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Bibliographic Details
Published in:Journal of food safety Vol. 40; no. 6
Main Author: Yavuzer, Emre
Format: Journal Article
Language:English
Published: Hoboken, USA John Wiley & Sons, Inc 01.12.2020
Blackwell Publishers Inc
Subjects:
Color
Enterobacteriaceae
fish meat
Food quality
Food safety
head
Liquid levels
liquids
Meat
Microcontrollers
Odor
odors
Oncorhynchus mykiss
plate count
Refrigeration
Storage
storage time
Trout
ISSN:0149-6085, 1745-4565
Online Access:Get full text
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Summary:In this study, the rainbow trout was stored under refrigeration conditions (3 ± 1°C) for 18 days. Changes in the resistance levels in head, meat and eyes, changes of color in the head and meat, changes of liquid levels in the skin and meat, and odor values in the head and the meat were measured with Arduino microcontroller card and recorded during the storing period. In order to perform a significant comparison with the data obtained via Ardunio, the total viable count, psychrotrophic count and Enterobacteriaceae count in the fish meat were identified on a daily basis during storage. The results of the study indicated that the resistance value on the meat decreased significantly as the storage period increased; and that the Arduino‐based color, odor and liquid level measurement sensors could be used effectively in identifying the food quality. In this study, the rainbow trout was stored for 18 days. Changes in the resistance levels in head, meat and eyes, changes of color and odor in the head and meat, changes of liquid levels in the skin and meat, were measured with Arduino. Study showed that the resistance value on the meat decreased as the storage period increased; and that the color, odor and liquid level measurement sensors could be used in identifying the food quality.
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ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12857