Innovations in seafood freshness quality: Non-destructive detection of freshness in Litopenaeus vannamei using the YOLO-shrimp model

Abstract

The relationship between freshness changes and visual images of Litopenaeus vannamei was established based on Sensory Evaluation, Total Volatile Base Nitrogen (TVB-N), Total Viable Count (TVC), and Gray Value during storage at 4 °C. A non-destructive detection system using the advanced YOLO(You Only Look Once)-Shrimp model was developed to evaluate shrimp freshness. The results revealed a gradual increase in freshness indices over time, with the gray value showing strong positive correlations with TVB-N and TVC (0.88 and 0.81). The advanced YOLO-Shrimp model demonstrated notable performance enhancements over the YOLOv8 model, as evidenced by a precision increase of 5.07 %, a recall improvement of 1.58 %, a 3.25 % rise in the F1 score, and a 2.84 % elevation in mAP50. This innovative approach offers substantial potential for enhancing food safety and quality control in the seafood industry.

Keywords: Food safety technology; Freshness detection; Litopenaeus vannamei; Non-destructive detection; YOLO shrimp model.