Determination of rainbow trout quality parameters with Arduino microcontroller,Journal of Food Safety

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Determination of rainbow trout quality parameters with Arduino microcontroller
Journal of Food Safety ( IF 1.9 ) Pub Date : 2020-09-09 , DOI: 10.1111/jfs.12857
Emre Yavuzer ₁

Affiliation

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.

中文翻译：

使用Arduino微控制器确定虹鳟鱼质量参数

在这项研究中，虹鳟鱼在冷藏条件（3±1°C）下保存了18天。使用Arduino微控制器卡测量并记录头，肉和眼中电阻水平的变化，头和肉中颜色的变化，皮肤和肉中液体水平的变化以及头和肉中的气味值的变化并记录在储存期。为了与通过Ardunio获得的数据进行显着比较，总可行计数，精神营养计数和肠杆菌科每天在储存过程中确定鱼肉的数量。研究结果表明，随着贮藏时间的延长，对肉的抵抗力值显着下降。并且基于Arduino的颜色，气味和液位测量传感器可以有效地用于识别食品质量。

更新日期：2020-09-09

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