Good and bad classification of puti fish(puntius sophore)

Good and Bad Classification of Puti Fish (Puntius sophore) A digital image–based classification system was developed to distinguish good (fresh) and bad (spoiled) Puti fish (Puntius sophore), a small indigenous freshwater fish widely consumed in South Asia. Fresh Puti fish are nutritionally rich, providing high-quality protein, essential fatty acids, vitamins, and minerals, and are valued for their affordability and health benefits. Sample Collection and Image Acquisition Fresh and mature Puti fish (Puntius sophore) were collected from local fish markets of Malda town, West Bengal, India (24°59′N, 88°08′E), and the collection locations were recorded using GPS coordinates. Immediately after procurement, the samples were carefully sorted to remove physically damaged or visibly spoiled fish. The selected samples were washed thoroughly with clean tap water to remove surface dirt, slime, and adhering impurities. Images were captured at regular intervals to document visual changes such as eye clarity, gill color, skin brightness, surface slime, texture softening, and discoloration, which are key indicators of freshness loss. Based on visual quality attributes, the images were classified into good (fresh) and bad (spoiled) categories. Digital images of the fish samples were captured using a OnePlus Nord CE 2 smartphone operating on OxygenOS 13.0 (Official) with Android version 13. The device specifications included a MediaTek Dimensity 900 octa-core processor, 8 GB RAM (+ 8 GB virtual RAM), and 128 GB internal storage. The smartphone was equipped with a 64 MP + 8 MP + 2 MP rear camera system and a 16 MP front camera, ensuring high-resolution image acquisition. The shelf life of Puti fish is highly limited under ambient conditions (25–30 °C), typically 12–24 hours, due to rapid biochemical changes, high moisture content, and microbial activity. Without proper chilling or icing, spoilage progresses quickly through enzymatic autolysis, lipid oxidation, and bacterial growth.普提鱼（Puntius sophore）优劣分类 本研究构建了基于数字图像的分类系统，用于区分优质（新鲜）与劣质（腐败）的普提鱼（Puntius sophore）——一种南亚地区广泛食用的小型本土淡水鱼类。新鲜普提鱼营养丰富，可提供优质蛋白质、必需脂肪酸、维生素与矿物质，且因其价格亲民且兼具健康益处而广受青睐。 样本采集与图像采集 实验所用新鲜成熟普提鱼（Puntius sophore）采集自印度西孟加拉邦马尔达镇当地水产市场（地理坐标：24°59′N，88°08′E），采集位置通过GPS坐标进行记录。采购完成后立即对样本进行严格分拣，剔除存在物理损伤或肉眼可见腐败迹象的个体；随后将合格样本用洁净自来水充分冲洗，去除体表污垢、黏液及附着杂质。 按固定间隔采集图像，以记录鱼类新鲜度下降的关键视觉变化特征，包括眼部清晰度、鳃部色泽、皮肤亮度、体表黏液、质地软化与变色情况。研究人员依据视觉品质属性，将采集到的图像划分为优质（新鲜）与劣质（腐败）两类。 本研究使用搭载官方Android 13系统及OxygenOS 13.0的OnePlus Nord CE 2智能手机采集鱼类样本的数字图像。该设备搭载MediaTek Dimensity 900八核处理器、8GB物理内存（+8GB虚拟内存）及128GB内部存储，后置摄像头组合为6400万像素+800万像素+200万像素，前置摄像头为1600万像素，可保障高分辨率图像采集效果。 普提鱼在室温环境（25~30℃）下的货架期极短，通常仅为12~24小时，这是由于其体内生化反应快速、水分含量高且微生物活动活跃。若未进行适当冷藏或冰鲜处理，腐败进程会通过酶解自溶、脂质氧化及细菌增殖迅速加剧。