Good and bad classification of puti fish(puntius sophore)
Description
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.