Pukyong National University, using AI, determines real-time freshness of mackerel

An artificial intelligence (AI) technology that can determine the freshness of sardines in real time has been developed. Pukyong National University recently announced that a research team led by Professor Kim Young-mok from the Department of Food Science and Engineering and Professor Ahn Ye-chan from the Department of Biomedical Engineering has developed a smart non-destructive analysis technology that evaluates the freshness of sardines based solely on the color of their eyes, abdomen, and back. This technology was published in the top international academic journal Food Chemistry (IF 9.8, JCR 3.6%). The research team discovered that the cloudiness of the eyes and the color changes in the abdomen and back of sardines during storage are closely related to the decrease in freshness. Based on this, they implemented an AI machine learning-based seafood freshness evaluation technology using multiple linear regression analysis (MLR). Recently, the domestic fishery industry has been ...