date:Dec 11, 2012
In recent years scientists have been aware that spectroscopic analyses may be used to determine freshness and shelf life. This is achieved by illuminating the salmon fillet and then studying how the light spectrum changes. The methods are non-destructive or, in other words, the fish may be used afterwards.
Chemical or microbiological methods have traditionally been used to determine the freshness of fish. However, these methods are resource-demanding and consequently impractical in the modern