4. Conclusion
This study demonstrated that fractal dimension of muscle tissues
could be used as an effective method to characterize the
changes in the microstructures of tilapia samples, and its variations
during storage were significantly correlated with traditional
freshness parameters, including electrical conductivity, water activity,
and TVB-N. Furthermore, fractal dimension can be used for
the quality evaluation of tilapia. With the kinetics equation dt ¼ d0
exp (1.00581 104 t exp (12.1657/T)), the shelf-life of tilapia
during storage can be accurately predicted. Compared with the
traditional methods, fractal dimension method is devoted to reveal the alterations in the microstructure. It will provide novel insights
into the field of food preservation.