Acronym NA
Category
Seafood Processing
Title Automatic Fish Fillet Inspection by Imaging Spectroscopy 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 institution
NOFIMA - Norwegian Institute of Food, Fisheries and Aquaculture Research (Norway)
Institutions involved
NA
Start year 2006 End year 2009 Funding (€) € 524,950 Website https://www.fhf.no/prosjekter/prosjektbasen/422082/ Summary The main objective of this project is to provide the Norwegian fish processing industry with a technological solution for automatic quality control in fish fillet production. Development of methods and tools will be based on the use of imaging spectroscopy. Quality features of fish fillets are commonly assessed on the basis of appearance (colour and defects), texture, smell and nutrient composition. Regarding industrial production of fillets and fillet products, it is considered beneficial to assess the quality in an early stage of production. This enables raw material selection and sorting in the early process, and hence improved process control and product quality. The quality issues to be addressed are related to parasites, blood and melanin spots (surface and embedded ones), evaluation of gaping and freshness measured as days on ice. The project includes one doctoral fellowship and will be conducted as a collaborative work between Fiskeriforskning and the University of Tromsø. The outcome of this project is of high importance to the Norwegian fish processing industry, and throughout the project there will be contact with equipment manufacturers in order to facilitate commercialisation of results.
The aim of the project is the need for newer processing of fillets from both whitefish and salmonids to be more automated.
This is motivated both by the need for more cost-effective production, and requirements for consistent and safe quality.
Keywords
Engineering;
Process efficiency;
Fish;
Fish quality;
Whitefish;
Salmon;
Fish products;
Marine Region
76
Not associated to marine areas
0
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