Content of research

At the wholesale markets in fish and shellfish production and consumption areas, freshness is an important criterion in the determination of transaction prices, and the K value has been proposed as an evaluation index. However, since the K-value is calculated by sampling any part of a postmortem marine animal and analyzing the components after various pretreatments, real-time evaluation (understanding) at the distribution site is not possible. Aiming to solve this problem using an appropriate simulation method, we have developed a device that can evaluate the freshness and the best timing to eat fish and shellfish based on various information such as the type and size of the fish and shellfish, the elapsed time since death, and the storage temperature, using the method described above. We are currently working on the acquisition of the rights to the invention and for improvement of its portability (for use with smartphones, etc.). This device “MIRASAL” can also be applied to livestock animals such as beef, chicken, and pork.

Potential for social implementation

• ・Implementation with products related to fisheries and livestock industries (mobile terminals, fishing boats, transport vehicles, etc.)
• ・Implementation with distribution industry-related products (mobile terminals, trucks, transport boxes, etc.)
• ・Implementation with retail industry-related products (mobile terminals, low-temperature showcases, etc.)
• ・Implementation with products related to consumer use (mobile terminals, refrigerators, etc.)

Appealing points to industry and local governments

With MIRASAL, customers involved in sales channels will be able to easily obtain freshness information, and those involved in the fisheries and livestock industries will be able to plan distribution routes and estimate an appropriate storage temperature and storage time based on the required freshness at the final consumption point. This will directly lead to, for example, a reduction in the fuel consumption of fishing vessels, and the results are also expected to improve the safety and reliability of food and to reduce food losses.