Innovations in Seafood Freshness Quality: Non-Destructive Detection of Freshness in Litopenaeus Vannamei Using the Yolo-Shrimp Model

31 Pages Posted: 31 May 2024

See all articles by Mingxin Hou

Mingxin Hou

Guangdong Ocean University

Xiaowen Zhong

Guangdong Ocean University

Ouyang Zheng

Guangdong Ocean University

Qinxiu Sun

Guangdong Ocean University

Shucheng Liu

Guangdong Ocean University

Mingxin Liu

Guangdong Ocean University

Abstract

In this work, changes in the quality of Litopenaeus vannamei stored at 4 °C for one week are investigated, focusing on biochemical markers such as total volatile basic nitrogen (TVB-N), total viable count (TVC), and the degree of melanosis, along with their correlations. Additionally, the YOLO-Shrimp model, an advanced version of the YOLOv8 architecture incorporating the focal EIOU loss function and the C3X computation module, is introduced. These enhancements significantly improve the precision and adaptability of the model for assessing shrimp freshness. The YOLO-Shrimp model employs a non-destructive, rapid assessment method by analyzing shrimp texture, color and morphological attributes. Compared to YOLOv8, performance improvements were observed in precision (5.07%), recall (1.58%), F1 score (3.25%), and mAP50 (2.84%). Empirical validations confirmed that the model's assessments align with the biochemical, microbiological, and physical indicators, highlighting its effectiveness in detecting shrimp freshness and its potential to enhance food safety and quality control standards.

Keywords: Litopenaeus vannamei, freshness detection, YOLO shrimp model, Non-destructive detection, Food safety technology

Suggested Citation

Hou, Mingxin and Zhong, Xiaowen and Zheng, Ouyang and Sun, Qinxiu and Liu, Shucheng and Liu, Mingxin, Innovations in Seafood Freshness Quality: Non-Destructive Detection of Freshness in Litopenaeus Vannamei Using the Yolo-Shrimp Model. Available at SSRN: https://ssrn.com/abstract=4850523 or http://dx.doi.org/10.2139/ssrn.4850523

Mingxin Hou (Contact Author)

Guangdong Ocean University ( email )

China

Xiaowen Zhong

Guangdong Ocean University ( email )

China

Ouyang Zheng

Guangdong Ocean University ( email )

China

Qinxiu Sun

Guangdong Ocean University ( email )

China

Shucheng Liu

Guangdong Ocean University ( email )

China

Mingxin Liu

Guangdong Ocean University ( email )

China

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