SBIR Phase II: Fish Freshness Quality Sensor

这个小企业创新研究（SBIR）二期项目将在第一阶段成功的可行性论证的基础上，进一步设计、开发、建造和评估一个原型鱼新鲜度传感器，该传感器使用一组半导体金属氧化物化学电阻传感器来定量测定鱼的新鲜度质量。该方法监测鱼类新鲜度的优点是，阵列数据将提供有关鱼类在降解过程中排放的复杂气体的信息，并将为信号处理技术量化鱼类新鲜度提供基础。第二阶段的研究旨在将第一阶段确定大西洋鲑鱼新鲜度的示范扩展到其他鱼类和更广泛的鱼类处理程序。鱼新鲜度传感器数据将与气相色谱仪质谱计和训练有素的个人感官评估小组的结果进行比较。现场可部署的原型将在鱼类加工厂进行现场测试，以非破坏性地确定新鲜海洋鳍鱼的退化程度。

This Small Business Innovation Research (SBIR) Phase II project will further the design, development, construction, and evaluation of a prototype fish freshness sensor based on the successful Phase I feasibility demonstration of using an array of semiconducting metal oxide chemiresistive sensors for quantitative fish freshness quality determination. The advantages of this approach to fish freshness monitoring is that the array data will provide information about the complex gases emitted by fish during degradation and will provide a basis for signal processing techniques to quantify the fish freshness. The Phase II research is directed towards extending the Phase I demonstration of determining the freshness of Atlantic salmon to other species of fish and to a wider variety of fish handling procedures. The fish freshness sensor data will be compared with results from a gas chromatograph mass spectrometer and a sensory evaluation panel of trained individuals. A field-deployable prototype will be tested on location at fish processing plants to non-destructively determine the degree of degradation of fresh marine fin fish.