3 Review(s)

Physical and visual attributesDimensions: Precise length, width, and thickness in millimeters (e.g., L: 150mm ± 5mm, W: 40mm ± 2mm).Weight: Average weight in grams (e.g., 25g ± 1.5g).Color Profile: Dominant hue and variation (e.g., "Golden-Brown #C49A67"), with statistical distribution across the image.Texture Metrics: Hardness, chewiness, and springiness, often measured with a texture analyzer (e.g., TA-XT Plus).Scale and Skin Integrity: AI-assessed rating of scale retention and skin surface condition, from 1 (poor) to 5 (excellent).Flesh and Bone Visibility: Analysis of the transparency of the dried flesh and prominence of bone structure.Shape: Moment-invariant method to categorize shape (e.g., flatfish vs. roundfish).Condition: Classification of whether the fish is whole, cut, or in fillet form.Compositional analysisWater Activity (\(a_{w}\)): Measurement of available water, typically ranging from 0 to 1, to determine shelf-stability (e.g., \(a_{w}\) = 0.65).Proximate Composition: AI-driven analysis of protein, lipid (oil), moisture, ash, and carbohydrate percentages.pH Level: Real-time monitoring of pH to ensure product safety and quality (e.g., pH = 6.8–7.0).Processing and sourcing dataDrying Method: Classification of the drying technique (e.g., sun-dried, hot-air, freeze-dried).