●Chapter 1 Recent Progresses on Spectroscopy and Imaging for Fish Meat Quality Evaluation and Assessment
●1.1 Fish meat quality
●1.2 Spectroscopy and Computer/Machine vision
●1.2.1 VIS/NIR spectroscopy
●1.2.2 Computer/Machine vision
●1.2.3 Hyperspectral Imaging (HSI)
●1.3 VIS/NIR spectroscopy for fish meat quality evaluation
●1.3.1 Chemical composition measurement
●1.3.2 Quality inspection and differentiation
●1.3.3 Microbial spoilage detection
●1.4 Computer/machine vision for fish meat quality evaluation
●1.4.1 Physical attributes measurement
●1.4.2 Chemical component determination
●1.4.3 Classification/sorting
●1.5 HSI technique for fish meat quality evaluation
●1.5.1 Chemical and physical attributes prediction
●1.5.2 Parasites detection
●1.5.3 Differentiation and classification
●Chapter 2 Materials and Methods
●2.1 Sample collection and preparation
●部分目錄