SBIR Phase II: Fish Freshness Quality Sensor

这个小型企业创新研究(SBIR)第二阶段项目将在第一阶段成功论证使用一系列半导体金属氧化物化学电阻传感器定量测定鱼类新鲜度质量的基础上，进一步设计、开发、建造和评估鱼类新鲜度传感器原型。这种监测鱼类新鲜度的方法的优点是，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确定大西洋鲑鱼新鲜度的第一阶段示范推广到其他鱼种和更广泛的鱼类处理程序。鱼的新鲜度传感器数据将与气相色谱质谱仪和由训练有素的个体组成的感官评估小组的结果进行比较。一种可现场部署的原型将在鱼类加工厂的现场进行测试，以非破坏性地确定新鲜海鳍鱼的降解程度。

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.