Predicting the Nature and Freshness of Pescado, Cottage Caseum and Boletus

Abstract

The quality of fish or any products may be affected primarily by handling, processing and storage procedures from the catch to consumers. Retention time and storage temperature of post-harvested fish, mushroom, paneer or any other products are key factors for sustaining the final quality of this product. Our project proposes an image processing method which is completely automatic, efficient and non-destructive for the segmentation of tissues and prediction of freshness of the samples. Even though the appearance of these products looks well, the protein synthesis value may get degraded which is harmful to our internal organs if consumed. So the degradation of these products should be analysed and determined through algorithm.