Fish Spoilage Classification Based on Color Distribution Analysis of Eye Images

Abstract

Fish contains many nutrients beneficial to human health, which makes fish an essential component of a healthy diet. Omega-3 fatty acids, primarily found in fresh fish, can play a critical role in protecting heart and brain health. Freshness is one of the most important quality criteria of the fish to be selected for consumption. It is known that there may be pathogenic bacteria and toxins to human health in fish that are not stored in the right conditions and transferred by wrong logistics methods. One of the widely used approaches for evaluating the freshness of fish is sensory, which would be highly subjective and error-prone. Moreover, sensory analysis is widespread and one of the fastest approaches for evaluating large quantities of fish. At that point, a computer-aided diagnostic system can accelerate the evaluation of the degree of spoilage, reduce the human resources required for this task, and minimize the possibility of spoiled fish consumption. In this study, a fully automated freshness assessment mechanism based on the analysis of digital eye images of fish is proposed. Accordingly, the unsupervised clustering approach was used for feature extraction, and each image was divided into three regions according to their color distribution. The freshness was evaluated according to the intensity difference between these clusters. The results show that the proposed feature extraction approach is highly distinctive for the discrimination of spoilage and can be used to distinguish fresh fish from spoiled fish using machine learning methods without supervision.