Acronym NA
Category
Seafood Processing
Title Automatisk etterkontroll av rest-tykkfiskbein i pre-rigor laksefilét - Automatic post-control of residual thick fish bones in pre-rigor salmon fillet Programme National Programme
Instrument (FP6)
Contact Type (FP7)
Strand (Interreg)
NA
Theme (FP7)
Activity Area (FP6)
Regional Area (Interreg)
Action (COST)
NA
Specific Programme (FP7)
NA
Funding source National Coordinator Harry Westavik Coordinator email harry.westavik@sintef.no
Coordinator institution
SINTEF-SFH - SINTEF Fisheries and Aquaculture (Norway)
Institutions involved
NA
Start year 2012 End year 2014 Funding (€) € 227,226 Website https://www.fhf.no/prosjekter/prosjektbasen/900832/ Summary It is not possible to determine whether a salmon fillet is boneless after picking bones by simply looking at and feeling the fillet's surface. Torn bones may still remain in the fish flesh. These salmon bones are probably not harmful to health, but can be uncomfortable and cause loss of appetite in many consumers. This is an important argument for removing all bones in salmon products that are marketed as boneless. By cutting the fillet, it is possible to check whether the fillet is boneless, but this is of course not a relevant method, neither as a 100% control nor as a random check of larger batches of fillets. For many decades, X-rays have been used as a quality control with regard to residual bones in whitefish. It has not been common to use X-rays on salmon because the salmon legs have given too poor a contrast in the X-ray image. However, there are now low-energy X-ray (LER) machines on the market that, with new and better sensor technology, make it possible to control and automatically sort out both pre- and post-rigor salmon fillets with too many bones. This project, Automatic post-control / 1 of residual chopsticks in pre-rigor salmon fillets, has shown that imaging with LER provides a good enough contrast to "online" detection of chopsticks in sizes that the fewest consumers are able to find when eating a good salmon meal.
Keywords
Fish products;
Engineering;
Fish;
Food quality;
Process efficiency;
Salmon;
Marine Region
76
Not associated to marine areas
0
Marine Region Map
