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To investigate the quality changes of Pacific white shrimp stored at 4, −3, and −20°C, indicators including sensory assessment, pH, texture (hardness, springiness, gumminess, chewiness), thiobarbituric acid (TBA), total sulfhydryl content, Ca2+‐ATPase activity, and total viable counts (TVC) were studied in this work. The Random Forest model was chosen to estimate the quality changes of these indicators in comparison with the Arrhenius model. During different temperatures, pH, TBA, and TVC increased with the extension of storage time, while the other indicators decreased. Compared with the Arrhenius model, the relative errors of quality indicators of the Random Forest model were below 10%, r2 was close to 1, and root mean square error was mostly below 0.1, which meant a better fitting property for these indicators. Thus, the Random Forest model with higher prediction accuracy is a hopeful method for predicting the changes in the quality of Pacific white shrimp. Practical applications: The Random Forest model provides a more accurate and convenient model to predict the quality changes of Pacific white shrimp under the temperature range from −20°C to 4°C, which shows a potential use for shrimp preservation and processing. Random forest model cannot only be used for estimating soil calcium carbonate and other regression issues, but also assessing the shelf life by predicting the values of quality indicators of aquatic products during its storage. [ABSTRACT FROM AUTHOR]

Twelve categories of polar lipids (PLs) were quantified in round scad and hairtail during salt‐drying with electrospray ionization‐tandem mass spectrometry based on lipidomics. The major species were phosphatidylcholine (PC), phosphatidylethanolamine (PE), and ether‐linked PC (ePC), accounting for 67.8%, 11.1%, and 9.7% of total PLs in the raw round scad respectively, and 74.3%, 7.3%, and 10.9% in raw hairtail. Among the 272 and 263 kinds of PLs molecules detected in the two raw fish respectively, only 125 and 94 PLs were strongly affected by salt‐drying, including 28 PCs, 23 PEs, 21 ePCs, 9 phosphatidylinositols (PIs), 14 phosphatidylserines/phosphatidic acids/phosphatidylglycerols (PSs/PAs/PGs), 12 lysophosphatidylcholines (LPCs), 5 lysophosphatidylethanolamines (LPEs), 9 ether‐linked PEs (ePEs), 4 sphingomyelins (SMs) in round scad, and 21 PCs, 17 PEs, 15 ePCs, 10 PIs, 7 PSs/PAs/PGs, 9 LPCs, 5 LPEs, 6 ePEs, 4 SMs in hairtail. Salt‐drying had a very different effect on the two fish. Ultimately, the total PLs content decreased slightly (p >.01) in salt‐dried round scad product while increased significantly in hairtail final product (p <.01). Practical applications: The change of PLs caused by salt‐drying is closely related to the flavor and quality of fish products, and is very important for fish preservation and processing. [ABSTRACT FROM AUTHOR]

To assess the impact of ozonated water pretreatment on fish quality, Nile tilapia fillets were sterilized by 4.5 mg/L ozone-containing water for 30 min and stored at −18 ± 1C for 180 days. Untreated fillets were used as controls. Quality changes during storage were assessed by chemical, microbiological analysis, color and texture measurements in both groups. The results showed that the pH did not significantly differ in both groups at various time points during storage and did not exhibit a significant correlation with the microbiological data, which reflects the changes in quality during frozen storage. Malondialdehyde content and K-values increased in the control and ozone-treated fillets samples after 180 days of frozen storage. Ozonated water treatment had antimicrobial, bleaching and textural quality enhancement effects on tilapia fillets processing. In conclusion, the tilapia fillets quality can be improved partly and shelf life can be extended well after ozonated water pretreatment. Practical Applications We assessed quality during storage in Nile tilapia fillets after ozonated water treatment. Ozonated water treatment improves the quality and extends the shelf life of the fish. Hardness, gumminess, springiness and chewiness were enhanced by pretreatment. This study is of interest to the aquatic food industry and the consumers. [ABSTRACT FROM AUTHOR]

Multiband polarization imaging is an emerging sensing method that enables simultaneous acquisition of multiband spectral and multiangle polarization information of an object of interest in the scene. Spectral signatures of the light reflected from a target reveal the characteristics of the material composing the target while polarized light provides useful information on the surface features such as light scattering and specular reflection. In multiband spectral imaging, combined spectral and polarization information offers a comprehensive representation of an object utilizing complementary spectral and polarization information in visual sensing. Multiband polarization imaging has demonstrated a potential in the recognition of targets in challenging operating environments such as low-contrast and hazy conditions. This paper presents the concept and recent advances of multiband polarization imaging techniques, in particular, a bioinspired multiband polarization vision system. Applications of multiband polarization imaging in various fields include atmospheric observation, object detection and classification, medical diagnostics, surveillance, and 3D object reconstruction. [ABSTRACT FROM AUTHOR]