Image Processing Based Method For Identification Of Fish Freshness Using Skin Tissue

The quality of the fish is mainly altered by different cooling methods, exporting, handling etc. In this paper a non-destructive framework is proposed for identification of fish freshness using image processing techniques. In this paper skin tissue is selected as focal tissue for basic analysis and identification of freshness of fish from fish images. Statistical features are extracted in the HSV color space which gives degradation pattern for fish freshness which is used to design the framework for identification of fish freshness. The experiment result indicates monotonic degradation pattern. Experiments were carried on fish images and results are encouraging. The maximum classification accuracy of contributed methodology is 96.66%.