Although fish and its related products are good sources of protein and unsaturated fatty acids, like omega-3 in the human diet, their shelf-life is limited by biochemical and microbial changes. In this study, a front-face fluorescence spectroscopy technique was used to acquire Excitation-emission matrices (EEM) to monitor Japanese dace (Tribolodon hakonensis) fish freshness degradation during storage. EEM of Japanese dace fish parts (intact eyeball and surface-containing scales), excitation from 220 to 585 nm and emissions from 250 to 600 nm, were measured at different times during storage. To simplify the acquired complex spectra datasets from each fish part, the variables were reduced to those that were only significant/important (those with higher positive or negative correlation) for K value prediction, and as an index of freshness. Partial least square regression (PLSR) results demonstrated that combining the fluorescence EEM of the eyeball and surface-containing scales the best monitoring of fish freshness; excitation at 280 and 350 nm for both the eyeball and surface-containing scales, with 2.84 and 0.96 as RMSE and R², respectively. These findings demonstrate that multiple excitation fluorescence approaches can be convenient for the freshness evaluation of fish.

虽然鱼及其相关产品是蛋白质和不饱和脂肪酸（如人类饮食中的 omega-3）的良好来源，但它们的保质期受到生化和微生物变化的限制。在这项研究中，采用正面荧光光谱技术获取激发发射矩阵 (EEM)，以监测日本鲮鱼 ( Tribolodon hakonensis ) 鱼在储存过程中的新鲜度退化。在储存期间的不同时间测量日本鲮鱼部分（完整的眼球和含有表面的鳞片）的 EEM、220 至 585 nm 的激发和 250 至 600 nm 的发射。为了简化从每个鱼部分获取的复杂光谱数据集，将变量简化为仅对K显着/重要（具有较高正或负相关性）的变量价值预测，并作为新鲜度的指标。偏最小二乘回归（PLSR）结果表明，结合眼球荧光EEM和含表面鳞片对鱼类新鲜度的最佳监测；对于眼球和包含表面的尺度，在 280 和 350 nm 处激发，RMSE 和 R ²分别为 2.84 和 0.96。这些发现表明，多重激发荧光方法可以方便鱼的新鲜度评价。