Acronym NA
Category
Seafood Processing
Title Automatisk kvalitetsdifferensiering av laksefilet - Automatic quality differentiation of salmon fillets 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 Karsten Heia Coordinator email karsten.heia@nofima.no
Coordinator institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2009 End year 2011 Funding (€) € 467,756 Website https://www.fhf.no/prosjekter/prosjektbasen/900340/ Summary Production of Norwegian salmon is constantly increasing and with the problems experienced in Chile, there will still be a seller's market. Although the situation today indicates that most of what is produced can be sold as ""superior"", this trend will not continue forever.
It is therefore important to think long-term and gain a competitive advantage by emphasizing quality. Norwegian salmon farming faces many challenges related to quality properties such as soft muscle, melanin (color pigment spots), cleavage, color deviations, color loss, etc. A company has a competitive advantage if it manages to create better profitability than competing companies. This can be achieved by cutting production costs, ie improving their margins compared to competitors. Or the company can increase the customers 'willingness to pay by offering products or product properties that are better adapted to the customers' preferences than competing products - differentiate themselves from the competition. It is thus the customers' preferences that are essential in order to be able to differentiate the products, and which lay the premises for how a company can take action to meet these preferences.
Online measurements in the food industry are increasingly used. This is due to the fact that new technology enables advanced and robust measurements, and that an increasingly industrialized production has increased the need for ongoing quality control of the entire production. Online measurements are often based on sensors that can make various quality measurements quickly and non-destructively. Examples are systems that are already in use in Norwegian industry today: Measurement of fat and pigment in salmon fillets based on visible and near-infrared (NIR) spectroscopy (measurement methods based on atoms being able to pick up and emit electromagnetic energy), water content in salted and clipfish, food content in bag crabs, also based on NIR, as well as detection of bones in fish fillets based on X-rays. The objective of this project is to develop and further develop online instrumentation for quality sorting of salmon and salmon products.
The project can be divided into two main directions:
1. measurement of color (including blood and melanin spots) and pigment in fillets, and
2. documentation of X-ray-based bone control in salmon fillets. The challenges that must be solved are very different and the path to an industrial solution is varied.
In this work it has been shown that color and color stability during storage of salmon fillets depend on the amount and oxidation level of hemeproteins in the muscle. A hyperspectral imaging system has been developed for detecting blood and melanin spots at a conveyor belt speed of 40 cm/second. The results show that melanin spots can be detected with a high degree of accuracy and that blood and melanin spots can be differentiated. The performance of a commercial pin boning routine has been evaluated in one factory. The results show that the performance is not satisfactory with regard to removing pin bones that bothers the consumers. A consumer test reveals that 90 % of the consumers are sensitive to pin bones thicker than 0.35 mm and longer than 9 mm. In the industrial test 83 % of the remaining pin bones after the manual control were above this threshold.
Keywords
Fish quality;
Market;
Salmon;
Fish;
Process efficiency;
Fish products;
Marine Region
76
Not associated to marine areas
0
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