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Machine Vision in Fish Processing
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Machine Vision in Fish Processing

Created by
@EffectiveOnyx3989

Questions and Answers

What does the HIS technique compare in the context of fish processing?

  • Manual vision and machine vision
  • Machine vision and the Minolta colorimeter (correct)
  • HIS system and nuclear magnetic resonance
  • Manual vision and textural changes

    • What is a key advantage of using low field nuclear magnetic resonance spectroscopy in fish processing?

  • It is a time-consuming method.
  • It requires manual handling.
  • It is non-destructive and fast. (correct)
  • It is the least sensitive method available.

    • What disadvantage is associated with the HIS system in fish processing?

  • It is a non-responsive method.
  • It requires high precision and accuracy. (correct)
  • It requires low precision and low accuracy.
  • It is an inexpensive option.

    • Which fish was used to confirm the excellence of the HIS system's results?

    <p>Irradiated Atlantic salmon</p> Signup and view all the answers

    What type of changes were measured using low field nuclear magnetic resonance spectroscopy?

    <p>Textural changes in frozen cod</p> Signup and view all the answers

    Why is there a need for further research according to the findings presented?

    <p>To improve the precision of the prediction model.</p> Signup and view all the answers

    Which of the following statements about the HIS technique is incorrect?

    <p>It guarantees low precision measurements.</p> Signup and view all the answers

    What is a potential drawback of low field nuclear magnetic resonance spectroscopy?

    <p>It can be expensive due to required precision.</p> Signup and view all the answers

    What is an advantage of the method described for detecting spoilage in fish?

    <p>Is non-destructive</p> Signup and view all the answers

    What type of elution does the described method use?

    <p>Protein and nucleotide elution</p> Signup and view all the answers

    What is a disadvantage of the method for analyzing TVB-N in fish?

    <p>It requires more samples for reliability</p> Signup and view all the answers

    Which of the following describes the performance of analysis in terms of time?

    <p>Rapid</p> Signup and view all the answers

    What type of storage duration is the TVB-N method considered reliable for?

    <p>Initial ten days of chilled storage</p> Signup and view all the answers

    In what environments can this method be applied?

    <p>In both labs and retail chains</p> Signup and view all the answers

    What is a noted characteristic of the chromatograms obtained from this method?

    <p>Sharp peaks for protein and broad bands for nucleotides</p> Signup and view all the answers

    What is necessary for achieving universal acceptance of this method?

    <p>More in-depth research</p> Signup and view all the answers

    What type of biosensor did Borisova et al. (2016) employ?

    <p>Enzyme biosensor</p> Signup and view all the answers

    What is a disadvantage mentioned regarding the biological agents used in the study?

    <p>They are susceptible to degradation.</p> Signup and view all the answers

    What was the LOD (Limit of Detection) achieved in the xanthine concentration detection?

    <p>13 nm</p> Signup and view all the answers

    What fish types were mentioned in the biosensor construction?

    <p>Cod and Hake</p> Signup and view all the answers

    What is one advantage of the enzymatic method described in the study?

    <p>It takes fewer steps than HPLC.</p> Signup and view all the answers

    Which current was measured in relation to xanthine concentration?

    <p>9.9 mA/M</p> Signup and view all the answers

    What chemical process is involved in the degradation of ATP as mentioned in the study?

    <p>Decomposition and vaporization</p> Signup and view all the answers

    What is the role of XOD (Xanthine Oxidase) as described in the document?

    <p>It catalyzes the reaction for ATP breakdown.</p> Signup and view all the answers

    What is the main focus of the fish industry in relation to quality control?

    <p>Estimating the freshness and behavior of fishes</p> Signup and view all the answers

    What has been a significant challenge in assessing fish freshness?

    <p>High costs and availability of trained panels</p> Signup and view all the answers

    Which instrument was developed to assess fish freshness without human intervention?

    <p>Texture analyzer</p> Signup and view all the answers

    What percentage of animal protein intake worldwide does fish products account for?

    <p>15%</p> Signup and view all the answers

    What is the main purpose of the microbial inspection developed by Dalgaard in 2000?

    <p>To estimate the remaining shelf life of fish</p> Signup and view all the answers

    Which of the following does NOT contribute to evaluating fish freshness?

    <p>Taste test performed by panels</p> Signup and view all the answers

    What factors have contributed to the increasing focus on fish product quality?

    <p>Increased demand and nutritional awareness</p> Signup and view all the answers

    What does the total viable count (TVC) help determine in fishery products?

    <p>The freshness of fish</p> Signup and view all the answers

    What happens to ATP, ADP, and AMP values at 0°Celsius according to the findings?

    <p>Contents of ATP, ADP, and AMP decrease rapidly</p> Signup and view all the answers

    What is a primary disadvantage of using K value in evaluating fish freshness?

    <p>It does not provide an accurate measure after the early stages</p> Signup and view all the answers

    What happens to HxR and Hx contents when the K value is substituted?

    <p>They increase while IMP decreases</p> Signup and view all the answers

    What new formula is proposed for calculating the K1 value?

    <p>K1 (%) = {(HxR + Hx)/ (IMP + HxR + Hx)} × 100</p> Signup and view all the answers

    Why is K1 considered more effective than K for evaluating fish freshness?

    <p>K1 is more useful for early-stage evaluation</p> Signup and view all the answers

    What is indicated about the contents of ADP and AMP in the provided findings?

    <p>They were found to be negligible</p> Signup and view all the answers

    What is a key factor that affects the storage temperatures in relation to K value?

    <p>They need to be prefixed as they can change rapidly</p> Signup and view all the answers

    Which of the following statements is true regarding the K value?

    <p>It becomes less relevant after the early storage stages</p> Signup and view all the answers

    Study Notes

    HIS Technique and Machine Vision

    • HIS system compared with Minolta colorimeter for irradiated Atlantic salmon; results confirmed accuracy.
    • Depth research is necessary to enhance prediction model precision.

    Low Field Nuclear Magnetic Resonance Spectroscopy

    • Effective for investigating textural changes in frozen cod.
    • Advantages include non-destructive, non-contact, fast, responsive, and highly sensitive.
    • High precision is required, making it an expensive method.

    Protein and Nucleotide Elution Chromatography

    • Combines protein and nucleotide elution for quick assessments.
    • Sharp peaks indicate proteins; broad bands indicate mixtures like AMP, ADP, and IMP.
    • Environmentally friendly and reliable, suitable for both labs and retail chains.
    • Requires further universal acceptance and research.

    Total Viable Bacteria Count (TVB-N) Analysis

    • Indicates advanced spoilage and is less reliable beyond initial ten days of chilled storage.
    • Connection with mathematical modeling aids in validating results.

    Enzyme Biosensor for Freshness Monitoring

    • Utilizes XOD/MNP-PAMAM-PtNP/rGO-CMC/GCE electrode.
    • Measures xanthine concentration with low detection limits and high sensitivity.
    • Simple and quick, with fewer steps than HPLC.
    • Storage conditions must be controlled to maintain reliability.

    K1 Value for Fish Freshness

    • K1 value decreases at 0°C, with ATP, ADP, and AMP reducing and HxR and Hx increasing.
    • K1 formula designed to monitor fish freshness effectively in early stages.
    • Tool valuable for evaluating freshness, but limited in tracking later stages of fish storage.

    Sensory Evaluation in Fish Freshness

    • Trained panels assess sensory attributes and translate observations into numeric scores.
    • High costs and scarcity of trained panels can affect consistency in fish freshness evaluation.

    Economic Importance of the Fish Industry

    • Fish consumption globally is about 128 million tonnes; averages to 18.4 kg per person annually.
    • Represents 15% of the animal protein intake for approximately 4.3 billion people.

    Historical Context

    • Fish freshness evaluation methods have advanced significantly since the mid-20th century with rapid innovations over the past three decades.

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    Description

    This quiz explores the comparison between manual vision methods and advanced machine vision techniques in fish processing. It focuses on the HIS technique and evaluates the performance of machine vision against traditional methods using a Minolta colorimeter. Test your knowledge on the latest advancements in this field.

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